Crispy artichoke leaves compliment the Pesto Barilla alla Genovese tossed fusilli, giving a wonderfully crispy element to it. Finished with plenty of grated smoked ricotta, the whole dish has a great complexity and earthiness to it. Ingredients: 160g Fusilli Barilla Vegetable oil 2 globe artichokes, cleaned and leaves separated, discarding outer tough leaves 1 lemon, juice Sea salt 100g Pesto Barilla alla Genovese 40g smoked ricotta, finely grated Method: 1. Bring a pot of salted water to a boil and cook the Barilla Fusilli according to packet instructions, until al dente. 2. Drain and remove from the heat. 3. Meanwhile, as you prepare the artichoke, drop the tender leaves into a bowl of water with the lemon juice, to prevent discolouration whilst you prepare the rest of them. 4. Add enough oil to a deep sided pan to fill 3cm deep. Heat to about medium hot (180°C) and fry the leaves in batches, for 2-3 minutes, until golden brown and crispy. 5. Drain onto a kitchen paper lined plate...