Almond-Herb Pesto Pasta With Artichoke and Tomato Recipe

Name: Almond-Herb Pesto Pasta With Artichoke and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt and pepper; 1 lb penne rigate; 1 cup flat leaf parsley; ⅔ cup grated parmigiano-reggiano cheese or ⅔ cup pecorino romano cheese; ½ cup vegetable stock; ¼ cup slivered almonds, lightly toasted; ¼ cup fresh tarragon leaves; ¼ cup fresh mint leaves; 1 large garlic clove; ⅓ cup extra virgin olive oil; 1 (14 ounce) can artichoke hearts, chopped thinly sliced; 1 cup cherry tomatoes, halved; 1 cup ricotta cheese

Servings: persons

salt and pepper
1 lb penne rigate
1 cup flat leaf parsley
⅔ cup grated parmigiano-reggiano cheese or ⅔ cup pecorino romano cheese
½ cup vegetable stock
¼ cup slivered almonds, lightly toasted
¼ cup fresh tarragon leaves
¼ cup fresh mint leaves
1 large garlic clove
⅓ cup extra virgin olive oil
1 (14 ounce) can artichoke hearts, chopped thinly sliced
1 cup cherry tomatoes, halved
1 cup ricotta cheese

1
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2
Drain, reserving a ladleful of pasta cooking water.
3
While the pasta is working, using a food processor, puree the parsley, parmigiano-reggiano, vegetable stock, almonds, tarragon, mint and garlic; season with salt and pepper.
4
With the machine on, drizzle in the extra virgin olive oil.
5
In a serving bowl, combine the artichoke hearts and pesto.
6
Add the reserved pasta cooking water, then stir in the pasta and season with salt and pepper.
7
In a bowl, season the tomatoes with salt.
8
Serve the pasta with the tomatoes and ricotta for mixing inches.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: salt and pepper, 1 lb penne rigate, 1 cup flat leaf parsley, ⅔ cup grated parmigiano-reggiano cheese or ⅔ cup pecorino romano cheese, and more.

Yes, Almond-Herb Pesto Pasta With Artichoke and Tomato falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond-Herb Pesto Pasta With Artichoke and Tomato

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