When you're in a time crunch there is nothing better than a 30-minute pasta recipe. Artichoke Pesto Pasta is creamy, delicious, and the perfect weeknight meal.
Try red pesto like Busiate with Pesto Trapanese for a different flavor!
Looking for more 30-minute meals? Try our Spaghetti with Garlic and Oil, Sausage and Fennel Pasta, or Pasta with Peas and Pancetta.
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Why Artichoke Pasta
In our house, we eat simple pasta recipes like Spaghetti with Garlic and Oil, Pasta with Cauliflower, or penne with Pistachio Pesto often. Adding artichokes to a pesto pasta adds a little more heartiness to the meal. I like to add chopped artichokes into the final recipe for more texture.
If you have kids, sometimes convincing them to eat an artichoke would be like convincing me it would be fun to go skydiving. It just isn't going to happen. Blending some artichokes into the pesto won't change the flavor in a noticeable way to children it adds a little more substance to the meal for everyone. Serve it alongside some Italian Chicken Cutlets and everyone will be happy.
Personally, I love artichokes. The extra flavor in this dish makes it worth coming back for seconds. If you make extra pesto, you can make Pesto Stuffed Chicken!
Ingredient Notes and Substitutions
- Artichokes. You can use marinated artichokes or artichokes in water. I prefer artichokes in water for a recipe like this because I have more control over the flavor of the artichokes. I've tried it both ways though and it works perfectly fine.
- Spaghetti. I think this pasta pairs best with a long pasta. The combination of the chunky artichokes with the pasta is a great texture pairing. Substitute linguine if necessary but I would stay away from angel hair for this one.
- Pesto. I made a traditional pesto for this pasta but added artichokes to it. You can follow this recipe or try using our pistachio pesto or pea pesto depending on what ingredients you have available.
- Olive Oil. I always advocate for high-quality olive oils, especially with a dish that uses pesto. The flavor of the pesto will be heavily influenced by the olive oil. Always look for single-olive olive oils. That's a great way to find quality olive oil.
- Parmigiana. I recommend using parmigiana but you can substitute pecorino romano. During the recipe tests I had to substitute pecorino and it was just as delicious.
*Please see more information about ingredients below in the recipe card.
How to make Artichoke Pesto Pasta
If you have all your ingredients prepared, this recipe can be completed in just 30 minutes. It's so easy and the pesto can be made in advance!
Step 1: Combine basil, garlic, salt, lemon juice, and pine nuts in a food processor. Process until completely broken down. Then add the artichokes in and pulse until combined.
Step 2: Turn the processor on low speed and slowly drizzle the olive oil into the pesto until it reaches the desired texture. Typically I add ½ cup of olive oil, maybe a little more. Then mix in the parmigiana.
Step 3: Bring a large pot of water to a boil. Add the spaghetti and boil until al dente. In a large saucepan, add 2 tablespoon olive oil over medium-low heat. Once hot, Add the garlic and crushed red pepper. Saute for 1 minute or until the garlic is fragrant.
Step 4: Stir in the chopped artichokes for another minute. Squeeze in the lemon juice and transfer ½ a cup of the pasta water to the pan.
Step 5: Strain the spaghetti and add it to the pan. Remove the pan from the heat and add in the pesto.
Step 6: Combine well and add another ½ cup of pasta water to make the pasta creamier. Sprinkle with parmigiana and pine nuts and serve.
Serve this delicious pesto pasta with extra parmigiana and top with pine nuts and basil. It's so easy to make and delicious. Try our other simple pasta like Classic Linguine Alla Puttanesca or Creamy Mushroom Pasta!
Pro-Tips
- Drain artichokes well before adding them to pesto.
- When you add the garlic to the pan cook it low and slow so it doesn't burn. Be prepared to add the pasta water at the right time so the garlic doesn't get overcooked.
- Use as much of the pesto as you need and then save the rest for sandwiches or Cast Iron Chicken.
Recipe FAQs
No. Typically, I don't like to add pesto to pasta until it is removed from the heat. The parmigiana cheese can ball up and ruin the texture if you add it to a hot pan. The pesto should be at room temperature when you add it to the pan.
Yes. Pesto can be made up to 7 days in advance and stored in the refrigerator. Just be sure to remove it from the fridge about 30 minutes before you plan to use it. It can also be frozen!
Store in an airtight container for up to 4 days in the refrigerator. Reheat in a saucepan with extra olive oil over medium-low heat for best reheating results.
What to Serve it with
Artichoke Pesto Pasta is so great for a weeknight meal but sometimes I need to add a little extra to my meals, usually by the way of protein.
- Chicken. You can add chicken right to the pasta like slicing up our Cast Iron Chicken Breast or you can make a chicken recipe on the side like Grilled Lemon Pepper Chicken Thighs, Chicken Spiedini, or Fennel Chicken Thighs in Red Wine.
- Seafood. Serve it alongside some of our easy and delicious fish recipes like Fried Flounder Oreganata, Lemon Garlic Broiled Flounder, or Pan-Seared Vermillion Snapper. Or add shrimp right to the dish like in our Creamy Pesto Shrimp Pasta.
- Beef. Serve this alongside some steak or a cheeseburger like a Bacon Blue Cheeseburger or Goat Cheese Burger with Fig Jam
- Salad. Of course, there is nothing like salad and pasta. Try it with our Italian Green Bean Salad, Easy BBQ Chicken Salad, or Grilled Shrimp Salad.
More 30-minute Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Artichoke Pesto Pasta
Equipment
- 1 food processor
- 1 large saucepan
- 1 large pot
Ingredients
Pesto
- 2 cups basil, packed
- ½ cup olive oil
- 1 teaspoon salt
- 1 clove garlic
- 2 tablespoon lemon juice
- ¼ cup pine nuts
- ¼ cup parmigiana
- 4 artichoke hearts
Pasta
- 1 lb spaghetti
- 2 tablespoon olive oil
- 1 clove garlic, sliced
- 1 teaspoon crushed red pepper
- 1 cup artichoke hearts
- ½ lemon, juiced
Instructions
- Combine basil, garlic, salt, lemon juice, and pine nuts in a food processor. Process until completely broken down. Then add the artichokes in and pulse until combined.
- Turn the processor on low speed and slowly drizzle the olive oil into the pesto until it reaches the desired texture. Typically I add ½ cup of olive oil, maybe a little more. Then mix in the parmigiana.
- Bring a large pot of water to a boil. Add the spaghetti and boil until al dente.
- In a large sauce pan, add 2 tablespoon olive oil over medium-low heat. Once hot, Add the garlic and crushed red pepper. saute for 1 minute or until the garlic is fragrant. Then stir in the chopped artichokes for another minute. Squeeze in the lemon juice and transfer ½ a cup of the pasta water to the pan.
- Strain the spaghetti and add it to the pan. Remove the pan from the heat and add in the pesto. Combine well and add another ½ cup of pasta water to make the pasta creamier. Sprinkle with parmigiana and pine nuts and serve.
Video
Notes
- You can use marinated artichokes or artichokes in water. Drain artichokes in water well before adding them to pesto.
- When you add the garlic to the pan cook it low and slow so it doesn't burn. Be prepared to add the pasta water at the right time so the garlic doesn't get overcooked.
- Use as much of the pesto as you need and then save the rest for sandwiches or grilled chicken.
Vinny
A delicious and creamy pesto pasta that my family makes all summer! We hope you enjoy!