Cook the pasta in salted water until al dente, drain and keep warm.
Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.
Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.