Artichoke Pesto Pasta Recipe

I absolutely love this recipe because it combines the rich, nutty flavors of artichokes and basil in a vibrant, homemade pesto that’s super easy to whip up. Plus, it’s the ultimate comfort meal that takes pasta to the next level, all while being impressively Instagram-worthy with its fresh and colorful ingredients!

I adore making a refreshing pasta dish that stars artichokes and basil. Artichoke hearts add a briny delight, while the fresh basil whisks in just the right touch of an herbaceous aroma that envelopes the kitchen.

Crushed garlic and earthy pine nuts add depth to the sauce, and a sprinkling of Parmigiano-Reggiano cheese binds everything together.

Ingredients

• Artichoke Hearts: Rich in fiber, supports digestion, and adds a tangy flavor.
• Basil Leaves: Packed with antioxidants and adds a fresh, aromatic touch.
• Parmesan Cheese: Provides umami richness, high in calcium, and adds a salty note.
• Pine Nuts: Source of healthy fats, protein, and a subtle nutty sweetness.
• Garlic: Offers a pungent flavor, supports immune health, and boosts metabolism.
• Olive Oil: Heart-healthy fats, enhances texture, and coats pasta beautifully.
• Lemon Juice: Zesty brightness, high in Vitamin C, balances flavors.

Ingredient Quantities

• 12 ounces of spaghetti or pasta of choice
• 1 cup marinated artichoke hearts, drained
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts or walnuts
• 2 garlic cloves, crushed
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Juice of half a lemon

Instructions

1. Prepare the spaghetti or pasta variety in a large pot of well-salted boiling water according to package directions. You want the pasta to be ‘al dente’—to the tooth! Reserve a cup of the water that the pasta cooked in, then allow the pasta to drain and set it aside.

2. In a food processor, combine the marinated artichoke hearts, fresh basil leaves, grated Parmesan cheese, and a half cup of olive oil. Pulse until smooth, then add the mixed nuts and a pinch of salt and pepper and pulse again.

3. A few times pulse the blend until the elements are roughly minced and nicely mixed.

4. Gradually pour the olive oil into the mixture in the food processor as it runs, and until everything comes together as a smooth pesto. You might need to add some more oil if it looks too thick, or else adjust the amount of nuts or greens you use next time.

5. Artichoke pesto requires seasoning. I add salt, of course, but the component that really makes it pop is the black pepper. I don’t hold back here because it really makes the pesto sing. So—black pepper. Red pepper flakes are also nice in artichoke pesto but are entirely optional. If you use them, omit the black pepper which does not play nicely with the red. Add some lemon juice, and you have a beautiful artichoke pesto.

6. Put the pasta back into the pot on the low heat. Add the pesto you have made to the pasta, and toss it so that the noodles are unevenly coated.

7. Slowly incorporate the reserved pasta water, a bit at a time, until the pesto achieves the consistency you want and completely envelops the pasta.

8. Adjust the seasoning to your taste with additional salt, pepper, or lemon juice.

9. Warm the artichoke pesto pasta in a serving dish; top with Parmesan cheese (additional, if desired) and fresh basil leaves.

10. Savor your tasty, neat, homemade artichoke-pesto pasta!

Equipment Needed

1. Large pot
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Strainer or colander
6. Wooden spoon or pasta fork
7. Chef’s knife
8. Cutting board
9. Lemon juicer (optional)
10. Serving dish

FAQ

• Can I use a different type of pasta?Certainly! You may utilize any variety of pasta you favor, be it fettuccine, penne, or gluten-free alternatives.
• Are canned artichoke hearts a good substitute?Absolutely, you can use canned artichoke hearts. Just make sure they are drained well before you put them into the blender.
• Can I make the pesto ahead of time?Pesto can definitely be made a day in advance and stored in the refrigerator until you need it.
• What if I don’t have pine nuts?Pine nuts have a nice flavor, almost buttery, they’re actually a very nice nut. When you’re in a pinch and need a nut for that pesto, or a sauce, or a dip, try walnuts. They’re sneaky like that.
• Is it possible to make this dish vegan?Certainly, just leave out the Parmesan cheese, or use a vegan substitution.
• How long does the pesto last?You can keep the pesto in a sealed container in the fridge for as long as 3 days.
• Can I add other vegetables to the pasta?Of course, you can also add vegetables such as cherry tomatoes or spinach to increase flavor and nutrition.

Substitutions and Variations

Spaghetti: Swap for gluten-free pasta or zucchini noodles for a low-carb alternative.
Artichoke hearts, marinated: Use frozen or canned artichoke hearts, making sure they are very well-drained.
Basil is not the only herb that can be used. Fresh mint or fresh tarragon can impart an equally exciting flavor profile.
Nutritional yeast: Substitute for Parmesan cheese for a vegan option.
Pine nuts or walnuts. For a nut-free option, use almonds or sunflower seeds.

Pro Tips

1. Toast the Nuts Before using the pine nuts or walnuts, toast them lightly in a dry skillet over medium heat until they are golden and fragrant. This enhances their flavor and adds a richer nutty aroma to the pesto.

2. Use a Mix of Basil and Spinach For a more complex flavor, you can replace half of the basil leaves with fresh spinach leaves. This will result in a milder, slightly sweeter pesto while maintaining a vibrant green color.

3. Chill the Food Processor Bowl Place the food processor bowl and blade in the refrigerator for about 30 minutes before making the pesto. This prevents the basil from oxidizing too quickly, keeping your pesto bright green.

4. Experiment with Cheese Try substituting part of the Parmesan with Pecorino Romano for a sharper and slightly saltier taste. This can give the pesto a bit more depth.

5. Finish with a Drizzle of High-Quality Olive Oil Just before serving, drizzle some high-quality extra virgin olive oil over the pasta. This adds a fresh and fruity aroma, enhancing the overall flavor profile.