Artichoke Pesto Pasta
Ingredients
- 1 lemon
- ½ (16-oz) pkg bow-tie pasta (preferably whole wheat)
- 1 (12-oz) jar marinated quartered artichoke hearts, drained and divided
- ½ cup plus 2 Tbsp fresh basil leaves, divided
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup pine nuts
- 2 cloves garlic, sliced
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp olive oil
Instructions
- Grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Cook pasta according to package directions; drain, reserving ¼ cup pasta water. Return pasta to pot.
- Meanwhile, pulse ½ jar artichoke hearts, ½ cup basil leaves, 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 ½ jar artichoke hearts and 2 Tbsp basil. Cook pasta, pesto, chopped artichoke hearts, and reserved pasta water in pot over medium-low heat until combined and thoroughly heated. Sprinkle with 2 Tbsp basil.
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