Artichoke and Walnut Pesto Pasta Recipe

Name: Artichoke and Walnut Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound penne rigate pasta; 4 ounces walnut pieces, toasted (about 1/3 cup); 1 15-ounce can artichoke hearts, drained; 1 large garlic clove, cracked away from the skin; Zest of 1 lemon; A handful of fresh flat-leaf parsley leaves; 1/2 cup grated Parmigiano-Reggiano (a couple of handfuls); Coarse black pepper; 1/4 teaspoon grated or ground nutmeg (eyeball the amount); 1/3 cup extra-virgin olive oil (EVOO) (eyeball it); 3 cups coarsely chopped arugula (2 small bunches) or baby spinach leaves (half a sack)

Servings: persons

Coarse salt
1 pound penne rigate pasta
4 ounces walnut pieces, toasted (about 1/3 cup)
1 15-ounce can artichoke hearts, drained
1 large garlic clove, cracked away from the skin
Zest of 1 lemon
A handful of fresh flat-leaf parsley leaves
1/2 cup grated Parmigiano-Reggiano (a couple of handfuls)
Coarse black pepper
1/4 teaspoon grated or ground nutmeg (eyeball the amount)
1/3 cup extra-virgin olive oil (EVOO) (eyeball it)
3 cups coarsely chopped arugula (2 small bunches) or baby spinach leaves (half a sack)

1
Bring a large pot of water to a boil.
2
Salt the water liberally, then add the pasta and cook al dente.
3
In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped.
4
Turn the processor on and stream in the EVOO in a slow stream until the pesto forms.
5
It should be thick and pastelike in consistency.
6
Place the pesto in the bottom of a large serving bowl.
7
Drain the pasta and add the hot pasta to the bowl.
8
Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
9
Adjust the salt and pepper and serve.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Coarse salt, 1 pound penne rigate pasta, 4 ounces walnut pieces, toasted (about 1/3 cup), 1 15-ounce can artichoke hearts, drained, and more.

Yes, Artichoke and Walnut Pesto Pasta 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.

That's it — enjoy your meal!

Artichoke and Walnut Pesto Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions