Prepare your pot with salted water for the pasta. It's time to make your pappardelle, by following my tagliatelle recipe but cutting your strips wider. Once the water is boiling, cook your pasta for about 2/3 min. Add the cooked pappardelle to the pan with the prawns and artichoke, add 1 tbsp of artichoke pesto - optional - add a tbsp of the cooking water and coat thoroughly.

To make your crunchy breadcrumbs, add to a small pan your oil, lemon zest and breadcrumbs and let toast lightly. Sprinkle on top of your pasta and garnish with parsley.