Pasta with Artichoke Pesto Recipe

1. 1

   Bring a large pot of heavily salted water to a boil over medium-high heat.

2. 2

   In a blender or a food processor fitted with a blade attachment, process the artichoke hearts, ricotta, and olive oil until smooth, scraping down the sides of the blender or bowl as needed (the mixture will resemble hummus).

3. 3

   Transfer the pesto to a medium bowl and stir in the basil, measured Parmesan, and zest.

4. 4

   Taste and season with salt and pepper as needed.

5. 5

   Cook the pasta according to the package directions until al dente.

6. 6

   Reserve 3/4 cup of the cooking water, then drain the pasta.

7. 7

   Return the drained pasta to the pot and place over medium heat; add the artichoke pesto and 1/2 cup of the reserved cooking water.

8. 8

   Stir until the cheeses begin to melt and the ingredients are thoroughly combined, adding more pasta water by the tablespoonful as needed until the desired consistency is reached.

9. 9

   Taste and season with salt and pepper as needed.

10. 10

    Serve immediately, passing additional Parmesan on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.