Artichoke Pesto Pasta is a first course with a perfect combination: the taste of artichokes in fact goes very well with the slightly minty aftertaste of pesto.
Makes 4 to 6 Servings
INGREDIENTS:
- 1 lb. (454g / 16oz) mezze maniche or penne (or
gluten-free pasta) - 1 (397g / 14 oz.) can artichoke
hearts, drained (can also use
marinated or frozen and thawed) - 1 cup packed fresh Italian parsley
- 3/4 cup walnuts
- 1 garlic clove
- 1 tbsp. lemon juice
- 1 1/4 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1/2 cup olive oil
- 1/2 cup water
DIRECTIONS:
Bring a large pot of salted water to a boil over high
heat.
Cook pasta according to package directions.
Return to the pot after draining and rinsing with cold
water.
Artichoke hearts, parsley, walnuts, garlic, lemon juice,
salt, pepper, oil, and water in a food processor until
combined.
Don’t overprocess the sauce; it should still
have some texture.
Toss pasta with sauce and season with salt and pepper
to taste.
NUTRITIONAL VALUES
Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg
