Easy Light Lemony Pasta

This is a lovely summer supper for all the family, incorporating some lovely mediterranean flavours, and is ready in the time it takes to cook the pasta.  An easy storecupboard dish that tastes fresh and delicious, for a hot summer evening.

* 400g of spaghetti or linguini
* one lemon
* 75 of gran padano or parmesan cheese
* one small tin of black olives, stones removed (*sin anchoas!*)
* one tin of artichokes in brine, drained well (if you can get them in oil it's better, and you can reduce the added oil needed)
* 1 tbsp of olive oil
* 1 tsp of oregano
* 1 tsp of rosemary
* salt and pepper

Put the pasta on to a fast boil, with a generous pinch of salt and plenty of space in the pan.  In a large serving bowl, grate the cheese finely (or even quicker, buy the bags of ready-grated cheese!)

Scrub the lemon thoroughly if it's not home-grown, before zesting it carefully.  Then juice it thoroughly, adding the zest and juice to the cheese in the bowl.
Gently shred the artichoke hearts into the bowl, squeezing out as much brine as you can first, and removing any tough shiny/chewy bits. 
Drain the olives, and add to the bowl, along with the dried or fresh herbs

When the pasta is cooked al dente, drain and rinse, and add to the bowl.  Toss thoroughly, to ensure the lovely lemony oil coats each strand, and the larger ingredients are well-distributed.  Depending on the size of your serving container it may be less messy to do the mixing back in the pan in which you cooked the pasta!

Serve with a green salad - dark peppery leaves like rocket and spinach compliment the citrus of the pasta well - and fresh crusty bread will make the meal more substantial. 

Then all you need is a nice white Rueda to complete your meal.