Dinner

Pasta with Artichoke Pesto

Name: Pasta with Artichoke Pesto
Total time: 45 min
Yield: 6 servings
Ingredients: 2 (14-ounce) cans quartered artichoke hearts packed in water, drained and rinsed; Freshly ground black pepper; 1/3 cup packed, finely chopped fresh basil leaves; Kosher salt; 1 packed teaspoon finely grated lemon zest (from 1 medium lemon); 1/4 cup olive oil; 1/3 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving; 1 pound pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle

2 January 2025

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$1.44

Indulge in a delightful culinary experience with our Pasta with Artichoke Pesto, a dish that perfectly balances vibrant flavors and wholesome ingredients. This recipe is not just a meal; it's a celebration of fresh produce and the art of cooking. With its creamy, herb-infused pesto made from tender artichoke hearts and fragrant basil, this pasta dish is sure to impress both family and friends.

Lunch Side Dish Cheese

Ingredients:

For 6 servings

28 ounce quartered artichoke hearts packed in water, drained and rinsedcanned
6 servings Freshly ground black pepper
⅓ cup packed, finely chopped fresh basil leaves
6 servings Kosher salt
1 teaspoon packed teaspoon finely grated lemon zest (from 1 medium lemon)
¼ cup olive oil
1 ounce 1/3 cup finely grated Parmesan cheese (about , plus more for serving
1 pound pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle

Method:

1
Bring a large pot of heavily salted water to a boil over medium-high heat.In a blender or a food processor fitted with a blade attachment, process the artichoke hearts, ricotta, and olive oil until smooth, scraping down the sides of the blender or bowl as needed (the mixture will resemble hummus).
2
Transfer the pesto to a medium bowl and stir in the basil, measured Parmesan, and zest. Taste and season with salt and pepper as needed.Cook the pasta according to the package directions until al dente. Reserve 3/4 cup of the cooking water, then drain the pasta.Return the drained pasta to the pot and place over medium heat; add the artichoke pesto and 1/2 cup of the reserved cooking water. Stir until the cheeses begin to melt and the ingredients are thoroughly combined, adding more pasta water by the tablespoonful as needed until the desired consistency is reached. Taste and season with salt and pepper as needed.
3
Serve immediately, passing additional Parmesan on the side.Beverage pairing: Hirsch Grüner Veltliner #1, Austria. They say artichokes are hard on wines, but Grüner always seems to do the trick. It packs its own lemon, mineral, and green herb flavors and a lot of sunny acidity to keep things lively.

About this recipe

In just 45 minutes, you can create a satisfying main course that serves six, making it ideal for gatherings or a cozy family lunch. The combination of al dente pasta and a rich, savory pesto creates a comforting yet sophisticated dish that is perfect for any occasion. Plus, with only 411 calories per serving, you can enjoy this delicious meal without the guilt.

Whether you're looking for a side dish to complement your favorite protein or a stand-alone main course, this Pasta with Artichoke Pesto fits the bill. Pair it with a refreshing glass of Hirsch Grüner Veltliner from Austria, and you have a meal that is not only delicious but also a feast for the senses. Dive into this recipe and discover how easy it is to bring a taste of the Mediterranean to your table!

Adapted from Chow

Kit For This Recipe

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