Lemon Bean Pasta

Artichoke and Brie Linguini


Life is about balance. Sometimes you go to gym and sometimes you eat this pasta on the couch. It is an indulgent pasta to be saved for special occasions. If you would like to add chicken to this recipe it will pair wonderfully.


  • coconut oil
  • 3 tablespoons pine nuts or crushed cashew nuts
  • 3 cloves garlic, minced
  • 250 grams marinated artichokes
  • 1 red chilli, sliced (optional)
  • salt and pepper
  • 450 grams wholegrain linguini
  • 2 generous handfuls swiss chard, chopped
  • ¼ cup mascarpone
  • 250 grams brie cheese, cubed
  • zest and juice of 1 lemon
  • 200 grams butter beans, cooked
  • ¼ cup fresh basil leaves
  • olive oil


In a large frying pan over low to medium heat, add 1 tablespoon coconut oil and the nuts, garlic, artichokes and chilli. Season to taste and fry until the artichokes start to caramelise. Keep an eye on the nuts as they can burn quickly.

Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook for 8–10 minutes or until al dente. Drain the pasta, saving 1 cup of the water. Return the pasta to the saucepan over medium heat, add the Swiss chard, mascarpone, Brie, lemon zest and juice, butter beans and ¼ cup of the saved water (add more if needed). Add the basil and the artichoke mixture and stir together until well combined. Give it a good glug of olive oil, season to taste and serve hot.