Ingredients for Artichoke Pesto
- 1 pound penne pasta
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 1 cup packed fresh parsley leaves
- 1/2 cup walnuts
- 1 tablespoon lemon zest, 2 tablespoons lemon juice
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup pasta water (reserved)
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How to Make Artichoke Pesto
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1 (14-ounce) can artichoke hearts (drained and quartered), 1 cup packed fresh parsley leaves, 1/2 cup walnuts, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pulse until finely chopped, scraping down the sides as needed.
- With the food processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until a smooth paste forms.
- Cook 1 pound pasta according to package directions.
- Drain the pasta, reserving about 1/4 cup pasta water.
- Add the cooked pasta to the artichoke pesto and toss to combine. Add a little pasta water if needed to loosen the sauce.
- Stir in 1/2 cup grated Parmesan cheese.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
4g
Fat
33g
Carbs
30g
