Best 3 Artichoke Pesto Pasta Recipes
Indulge in a symphony of flavors with our curated collection of artichoke pesto pasta recipes. Embark on a culinary journey where the tangy zest of artichokes harmonizes with vibrant basil pesto, creating a delightful dance on your palate. Immerse yourself in the richness of creamy pesto sauces, or experience the rustic charm of sun-dried tomato-infused pasta. Each recipe is a masterpiece, offering a unique take on this classic dish. Whether you're a seasoned chef or a home cook looking for inspiration, our recipes will guide you in crafting a delectable meal that will tantalize your taste buds and leave you craving more. From quick and easy weeknight dinners to impressive dinner party entrees, our artichoke pesto pasta recipes cater to every occasion and skill level.
Check out the recipes below so you can choose the best recipe for yourself!
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
ARTICHOKE PESTO ON WAGON WHEELS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil. Transfer the artichoke mixture into a large serving bowl. Stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a sauce-like consistency. Serve.
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
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves. Avoid artichokes with brown spots or blemishes.
- Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim away the tough outer leaves until you reach the tender, inner leaves.
- Cook the artichokes until they are tender: You can boil, steam, or roast artichokes. Boiling is the quickest method, but steaming or roasting will give the artichokes a more flavorful taste.
- Make the pesto ahead of time: Pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to use it, just bring it to room temperature.
- Use a good quality pasta: The type of pasta you use will make a big difference in the final dish. Choose a pasta that is made with high-quality ingredients and that has a good texture.
- Don't overcook the pasta: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
- Serve the pasta immediately: Artichokes and pesto pasta is best served immediately after it is made. The pasta will start to lose its flavor and texture if it sits for too long.
Conclusion:
Artichokes and pesto pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The artichokes add a unique flavor and texture to the dish, while the pesto provides a rich and creamy sauce. This dish can be served with a variety of sides, such as a simple green salad or roasted vegetables.
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