Green Olive, Parsley, Lime & Fetta Dip

Artichoke, Almond & Prosciutto Pasta


  • 375g spaghetti
  • 8 bacon rashers, chopped coarsely
  • 1 cup S&W Whole Egg Mayonnaise
  • ¼ cup lemon juice
  • 340g jar marinated artichoke hearts, coarsely chopped
  • ½ cup slivered almonds, toasted
  • ½ cup coarsely chopped parsley

Tartare Sauce

  • ⅔ cup S&W Whole Egg Mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lime juice
  • 2 teaspoons finely chopped capers
  • 1 tablespoon finely chopped gherkins


  • Cook pasta in a large saucepan of boiling salted water until tender. Drain pasta.
  • Heat oil in same cleaned pan. Cook bacon, stirring, until browned and crisp. You may need to drain any excess fat from the pan at this stage.
  • Stir in S&W Whole Egg Mayonnaise and lemon juice.
  • Add artichoke hearts and pasta. Stir over a low heat until mixture is heated through and pasta is coated with sauce.
  • Stir through half of the nuts and parsley just before serving.
  • Garnish with remaining nuts and parsley. Serve with parmesan shavings if desired.


  • Serve this luscious, rich dish with a big green salad.
  • Replace the almonds with toasted pine nuts.
  • Try using chopped fresh mint in place of the parsley.
  • Leave out the bacon and add some olives for a vegetarian version.

Video Recipes

Artichoke, Almond & Prosciutto Pasta

Be inspired by these S&W video recipes. See how quickly and easily you could be adding a new twist to old favourites, or enjoying a totally new taste. Then download your favourite recipe onto your ipod and take it shopping with you - there's a full ingredients list available at the end of the video.

More Recipes