ARTICHOKE WALNUT PESTO PASTA
This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.
Provided by dicentra
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Cook the pasta until al dente.
- In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
- Pulse until chopped.
- Stream in the olive oil until the pesto forms.
- It should be thick and paste-like in consistency.
- Place the pesto in the bottom of a large serving bowl.
- Drain the pasta and add the hot pasta to the bowl.
- Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
- Adjust the salt and pepper and serve hot.
Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
PASTA WITH ARTICHOKES AND PARSLEY PESTO
Yield Serves 2
Number Of Ingredients 8
Steps:
- Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
- Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
- Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.
ARTICHOKE PESTO PASTA
Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).
Provided by Acerast
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
- Pour pine nuts into a small bowl and set aside.
- In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
- Process until purèed.
- In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
- Drain pasta and return to pan.
- Over medium heat, at 1/4 cup vegetable broth to pasta.
- Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
- Pour artichoke pesto over pasta.
- Sprinkle with parsley, pine nuts and red pepper flakes.
- Mix gently.
- Add remaining broth if seems dry.
Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5
More about "artichoke walnut pesto pasta recipes"
THE MEDITERRANEAN DIET + PASTA WITH ARTICHOKE WALNUT …
From abbylangernutrition.com
Servings 4Estimated Reading Time 5 mins
ARTICHOKE PESTO PASTA - W/ SUN-DRIED TOMATOES
From yummyaddiction.com
Cuisine ItalianTotal Time 25 minsCategory Main CourseCalories 583 per serving
- Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water.
- Meanwhile, in a small food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Process until finely minced, stopping to scrape down the sides a couple of times. Pour in the olive oil and pulse again briefly to incorporate.
- Transfer the pesto to a large serving bowl and stir in the Parmesan. Add the warm pasta and toss to combine.
- Stir in the sun-dried tomatoes, black olives and mozzarella balls. If needed, add the couple of tablespoons of the reserved pasta water to moisten the pasta and create a saucelike consistency. Serve.
ARTICHOKE PESTO PASTA - BITES OF WELLNESS
From bitesofwellness.com
Reviews 46Calories 333 per servingCategory Dinner
- While the water is boiling, heat a large skillet over medium heat. Add artichoke hearts and cook on medium for 5-7 minutes.
- After the artichokes are fully defrosted and starting to brown, turn off the heat and add the juice of 1 lemon, and 1/2 tsp of salt. Stir well.
- Once the water has come up to a boil, add the pasta and cook according to the directions on the package. Check 1 minute before timer goes off
ARTICHOKE AND WALNUT PESTO PASTA RECIPE | EPICURIOUS
ARTICHOKE PESTO RECIPE: 4 WAYS TO USE ARTICHOKE PESTO
From masterclass.com
ARTICHOKE WALNUT PESTO PASTA RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
PASTA WITH ARTICHOKE HEARTS, PESTO, AND LEMON
From nourish-and-fete.com
ARTICHOKE PESTO - SIP AND FEAST
From sipandfeast.com
BROCCOLINI AND ARTICHOKE PESTO | CIAO ITALIA
From ciaoitalia.com
12 PESTO RECIPES TO PERK UP ANY DISH - THE SPRUCE EATS
From thespruceeats.com
ONE POT CREAMY TUSCAN PESTO AND ARTICHOKE PASTA.
From halfbakedharvest.com
PESTO PASTA WITH ARTICHOKE HEARTS » SEA SALT SAVORINGS
From seasaltsavorings.com
ROTINI PASTA WITH ARTICHOKE AND WALNUT PESTO - THE CURIOUS PLATE
From thecuriousplate.com
EASY HOMEMADE ARTICHOKE PESTO - MARISA'S ITALIAN …
From marisasitaliankitchen.com
ARTICHOKE PESTO PASTA | MANTITLEMENT
From mantitlement.com
ARTICHOKE WALNUT PESTO - MANTITLEMENT
From mantitlement.com
ARTICHOKE PESTO CHICKEN PASTA RECIPE - FRESH WATER …
From freshwaterpeaches.com
BASIL WALNUT PESTO - CULINARY HILL
From culinaryhill.com
LEMON PESTO PASTA SAUCE WITH ARTICHOKE - KNIFE AND SOUL
From knifeandsoul.com
You'll also love