Artichoke Pesto Pasta

5 from 1 vote

A creamy and delicious pesto pasta finished in under 30 minutes. Artichoke Pesto Pasta is the perfect weeknight meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 423kcal

Cost: $15

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.

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.