Olive Oil & Lemon

Warm olive oil and lemon juice in a casserole in a low oven.
Add cooked broad beans and cooked, chopped artichokes.
Simmer tagliatelle with salt and pepper until al dente.
Drain immediately to arrest cooking.
Add mint, parsley and chilli powder to vegetables.
Stir in tagliatelle.

Serves two.
Sprinkle with parmesan and black pepper to taste.