Artichoke Pesto Pasta
A fun twist on regular pesto, this artichoke pesto pasta is made with frozen artichokes and walnuts! Tossed with pasta for a simple side dish or main.
Equipment
Ingredients
- 1 pound pasta, preferably rotini, farfalle or other short pasta
- 1 12-ounce package of frozen artichoke hearts, thawed
- 1 cup fresh basil leaves, packed down
- 2/3 cup chopped walnuts
- 2 garlic cloves, roughly chopped
- 1 lemon, zest and juice
- 1/2 teaspoon salt and pepper
- 2/3 cup extra-virgin olive oil
- 1/2 cup fresh grated parmesan cheese*
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, reserving 1/2 cup water.
- Place the artichoke hearts, basil, walnuts, garlic, lemon zest, lemon juice, salt, and pepper in the base of a food processor. Process on low until roughly chopped, stopping a few times to scrape down the sides.
- With the machine running, drizzle in the olive oil and process until well combined.
- Add the pesto to a bowl and add in the warm pasta, and toss until just combined. Add in the cheese and toss together again until combined. If the mixture is too thick, add in a tablespoon or two of the pasta water to thin.
Notes
*You can make this vegan by omitting the parmesan cheese. Or, you can add in a tablespoon of nutritional yeast to the pesto mixture for a cheese-like taste.
Nutrition
Serving: 1servingCalories: 927kcalCarbohydrates: 91gProtein: 23gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 14gMonounsaturated Fat: 29gCholesterol: 9mgSodium: 500mgPotassium: 412mgFiber: 6gSugar: 4gVitamin A: 424IUVitamin C: 16mgCalcium: 212mgIron: 3mg