400g butter beans, drained and rinsed
1⁄2 cup chopped curly parsley, to serve
Artichoke & Parsley Pesto
2 cups curly parsley leaves
1 cup basil leaves
1⁄4 cup chopped chives
200g drained marinated chargrilled artichokes, plus extra to serve
1⁄3 cup toasted pine nuts
1 tsp finely grated lemon zest
1 garlic clove
1⁄3 cup extra-virgin olive oil
To make the artichoke & parsley pesto, place parsley, basil, chives, artichokes, pine nuts, lemon zest and garlic in a food processor or blender and then process until finely chopped. With the motor still running, slowly drizzle in the olive oil until well emulsified. Season with sea salt and black pepper.
Cook spaghetti in boiling salted water for 6 to 8 minutes, or until al dente. Drain, reserving 1 cup of cooking water, then return the pasta to the saucepan. Add the cooking water, butter beans and pesto and toss to combine.
Divide between bowls, season with sea salt and pepper, then serve with the extra artichokes and parsley.