Italian Pasta Recipes Italian Vegetables Recipes

Italian Pasta Artichokes & Pesto (Pasta con Carciofi e Pesto)

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



  • 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



Bring a large pot of salted water to a boil over high

Cook pasta according to package directions.

Return to the pot after draining and rinsing with cold

Artichoke hearts, parsley, walnuts, garlic, lemon juice,
salt, pepper, oil, and water in a food processor until

Don’t overprocess the sauce; it should still
have some texture.

Toss pasta with sauce and season with salt and pepper
to taste.




Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg

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