Fusilli with artichoke-leek sauce, sardines and olives

Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat.

Meanwhile, wash the courgette, halve in length and cut into slices of ½ cm wide. Cut the artichoke hearts into quarters.

Scoop the leeks from the pan into a tall cup. Heat the oil in the same frying pan and fry the zucchini on high heat 6 min. Change regularly.

In the meantime, bring a large pot of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente.

Meanwhile, cut the parsley fine. Clean the lemon, halve and squeeze half of the fruit. Cut the other half into slices.

Drain the sardines and the olives, remove the bone from the fish and cut into pieces. Drain the pasta, but collect 150 ml of cooking liquid.

Add the collected cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cream to the leek and puree with the hand blender until smooth. Season with pepper and salt.

Mix the pasta with the leek sauce and spread over the plates. Divide the zucchini, artichoke hearts, olives and sardines over the pasta.

Garnish with the rest of the parsley and the lemon slices. Serve immediately.