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.
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ayoty star
[email protected]This is one of my favorite pasta recipes. It's always a hit with my family and friends.
Muhammad Wahid
[email protected]I love the combination of artichokes and parsley pesto. This dish is a great way to showcase these two ingredients.
Nana Medrano
[email protected]This pasta dish is perfect for a quick and easy weeknight meal. The pesto is incredibly flavorful and the artichokes add a nice touch of elegance.
DeAnne Johnson
[email protected]I'm not a huge fan of parsley, but this pesto was surprisingly delicious. The artichokes were a bit too salty for my taste, but overall, it was a good dish.
Mureed Khan
[email protected]This dish is a great way to use up leftover artichokes. I also added some chopped sun-dried tomatoes, which gave it an extra layer of flavor.
Alys Nicholls
[email protected]The recipe was easy to follow, but the pesto was a bit bland for my taste. I added some extra garlic and lemon juice, which helped.
Manno Princess
[email protected]Not a fan of artichokes, but this dish changed my mind. The pesto was creamy and vibrant, and the artichokes were cooked to perfection.
Lindi Gatchell
[email protected]I was skeptical about the parsley pesto, but it turned out to be the star of the show. The artichokes added a nice texture and flavor contrast to the pasta.
MAATLA INNOCENT
[email protected]5 stars! This pasta dish is now a staple in my kitchen. It's quick, easy, and always a crowd-pleaser. The leftovers are just as delicious.
Kaydence Mccallay
[email protected]Easy to follow recipe with stunning results. The pesto was incredibly flavorful and the combination with artichokes was a match made in heaven.
Sharjeel sajjad
[email protected]This pasta dish was a delightful journey of flavors! The artichoke's delicate earthiness paired perfectly with the bright, herbaceous notes of the parsley pesto. The pasta was cooked al dente, providing a satisfying bite. Overall, a fantastic recipe