Description
A delicious pasta dish featuring a creamy artichoke pesto, perfect for a quick dinner.
Ingredients
Scale
- 12 oz Pasta (spaghetti or fettuccine, use whole wheat or gluten-free if desired)
- 1 cup Canned artichoke hearts (drained and rinsed)
- 1/2 cup Fresh basil leaves
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup Pine nuts (toasted)
- 2 cloves Garlic (minced)
- 1/4 cup Olive oil (extra virgin)
- 1/4 cup Parmesan cheese (for serving)
- 2 tbsp Fresh basil (chopped, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine the artichoke hearts, basil, Parmesan cheese, pine nuts, garlic, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- In the pot used for the pasta, combine the cooked pasta and artichoke pesto. Toss until the pasta is well coated.
- Serve the pasta warm, topped with additional Parmesan cheese and chopped basil.
Notes
- This dish can be made ahead of time and served warm or room temperature.
- Feel free to add grilled chicken or shrimp for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: boil, blend, toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg