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Artichoke Pesto Pasta

This Artichoke Pesto Pasta is a creamy, herb-packed Italian pasta dish made with tender artichoke hearts, fresh basil, Parmesan cheese, garlic, pine nuts, and perfectly cooked pasta. It's a quick and flavorful vegetarian dinner that's ready in under 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: pasta
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Artichoke Pesto
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 cups resh basil leaves
  • ⅓ cup grated Parmesan cheese
  • ¼ cup toasted pine nuts
  • 2 cloves garlic
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Pasta
  • 12 ounces spaghetti, linguine, or penne
  • Salt, for pasta water
  • ¼ cup cup reserved pasta water
  • Extra grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Food processor or blende
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Cheese Grater
  • 1 Rubber spatula
  • 1 Large mixing bow
  • 1 Pasta tongs or wooden spoon

Method
 

  1. Bring a large pot of generously salted water to a boil.
  2. Cook the pasta until al dente according to the package directions.
  3. Reserve ¼ cup of the pasta water, then drain the pasta.
  4. While the pasta cooks, add the artichoke hearts, basil, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, lemon zest, salt, and black pepper to a food processor.
  5. Blend until mostly smooth, scraping down the sides as needed.
  6. Let the pesto rest for 5 minutes to allow the flavors to meld.
  7. Transfer the hot pasta to a large mixing bowl.
  8. Add the artichoke pesto and toss until evenly coated.
  9. Stir in the reserved pasta water a little at a time until the sauce reaches a silky consistency.
  10. Garnish with extra Parmesan cheese and fresh basil.
  11. Serve immediately.

Notes

  • Toast the pine nuts before blending for a richer flavor.
  • Freshly grated Parmesan gives the smoothest pesto.
  • Add grilled chicken, shrimp, or salmon for extra protein.
  • Store leftover pesto separately in the refrigerator for up to 3 days.
  • Freeze the pesto for up to 2 months without the cheese, then stir in the Parmesan after thawing.