Barilla Spaghetti with Artichoke and Pistachio Pesto

1. 1

   Bring a large pot of water to a boil; season with salt.

2. 2

   Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked.

3. 3

   Set aside to cool.

4. 4

   Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth.

5. 5

   Turn the blender off.

6. 6

   Season with salt and black pepper.

7. 7

   Add artichokes and remaining olive oil.

8. 8

   Pulse a few times until a coarse consistency is reached.

9. 9

   Cook pasta according to package directions.

10. 10

    Drain pasta and reserve 1/2 cup of pasta cooking liquid.

11. 11

    Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.