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Lemon and artichoke pasta


200g pasta
1 clove garlic, peeled
30g vegetarian parmesan-style cheese (~1 inch chunk)
2tbsp pine nuts
160g marinated artichoke hearts (~12 quarter hearts)
Small handful fresh parsley
2tbsp fresh lemon juice
Black pepper
1tbsp olive oil (I used the oil from the jar of artichokes)



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