Detox Recipes

Pasta Twirls With Black Olives and Roasted Globe Artichokes
Serves 4

Ingredients:
200gm wholemeal pasta
400gm of artichoke hearts
1 tbsp olive oil
400gm of Roma tomatoes
12 black olives, stoned and roughly chopped
2 tbsp pesto (optional - recipe available here ) Freshly-ground black pepper
A few fresh basil sprigs, to garnish (optional)

Method:

1. Put the pasta on to cook in plenty of boiling water following directions given on the back of packet for that particular pasta.
2. Carefully rinse and drain the artichoke hearts, gently squeezing out any liquid trapped between the layers, but being careful not to squash them. Cut into quarters, put into a grill pan or baking dish, drizzle with the olive oil, and mix gently with your hands, at all times being careful to keep the pieces from falling apart.
3. Put under a grill and roast, stirring once or twice, until golden. It doesn't matter if they're done before the pasta; just turn off the grill and leave them there to keep warm.
4. When the pasta is done, drain it well in a drainer or sieve, leaving the pasta in the drainer for now.
5. Return the empty pasta pan to a medium-low heat and add the chopped tomatoes, olives and pesto. Mix well and heat through for 2 minutes.
6. Return the pasta to the pan and mix well, then gently stir in the roasted artichoke hearts. Heat gently for a further 30 seconds or so, until heated through, then serve, garnished with fresh basil sprigs if you wish.