Artichoke and sardine spaghetti recipe

Ingredients

• ¾ pound spaghetti
• 1 cup roughly chopped marinated artichokes
• 4 ounces sardines, chopped (about ½ cup)
• 3 ounces pecorino, finely grated (about ¾ cup), plus more for serving
• ¾ cup finely chopped fresh flat-leaf parsley leaves
• ½ cup roasted almonds, chopped
• ¼ cup olive oil
• 3 tablespoons lemon juice
• Kosher salt and black pepper

1. Cook the pasta according to the package directions; drain.
2. Combine the artichokes, sardines, pecorino, parsley, almonds, oil, and lemon juice. Season with ¼ teaspoon salt and ½ teaspoon pepper. Toss with the pasta. Serve topped with additional pecorino.