Lemon-Artichoke Pesto Pasta
Ingredients
- 1 lemon
- 1 (16-oz) pkg bow-tie pasta (preferably whole wheat)
- 2 (12-oz) jars marinated quartered artichoke hearts, drained and divided
- 1¼ cups fresh basil leaves, divided
- ¾ cup freshly grated Parmesan cheese
- ½ cup pine nuts
- 3 cloves garlic, sliced
- ½ tsp kosher salt
- ½ tsp pepper
- ⅓ cup olive oil
Instructions
- Grate zest and squeeze juice from lemon. Cook pasta according to package directions; drain, reserving ½ cup pasta water and return to pot.
- Meanwhile, Pulse 1 jar artichoke hearts, 1 cup basil, cheese, nuts, garlic, lemon juice, lemon zest, salt, and pepper in a food processor or blender until finely chopped. With processor running, pour oil through food chute; process until smooth.
- Coarsely chop remaining jar artichoke hearts and remaining ¼ cup basil. Cook pasta, pesto, chopped artichoke hearts, and reserved pasta water in pot over medium-low heat until combined and thoroughly heated. Serve sprinkled with chopped basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
593
|
593
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 756 | 756 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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