Spaghetti with artichoke sauce

Method

1. Put all the ingredients, apart from the spaghetti, into a small food processor with 2 tbsp water, then whizz to a fine paste. Add a good pinch of salt and pepper, then pulse to mix in.
2. Bring a large pan of salted water to the boil, then cook the spaghetti according to the pack instructions until al dente (firm to the bite). Drain, reserving a little of the cooking water.
3. Add the sauce to the pasta with a splash of cooking water and mix well. Serve scattered with the reserved parsley, extra cheese and a final drizzle of olive oil.