Spinach, Basil & Artichoke Pesto Pasta Recipe

Name: Spinach, Basil & Artichoke Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Pasta Of Your Choice; ⅓ cups Olive Oil; 2 Tablespoons Juice From Artichoke Hearts; 1 cup Spinach Leaves; 6 ounces, weight Jarred Marinated Artichoke Hearts; 10 whole Large Basil Leaves; 2 cloves Garlic, Less If You Don't Like A Strong Garlic Taste; 1/4 cups Walnuts; 1/4 cups Freshly Grated Parmesan Cheese; 1/2 teaspoons Salt; 1 pinch Pepper

Servings: persons

8 ounces, weight Pasta Of Your Choice
⅓ cups Olive Oil
2 Tablespoons Juice From Artichoke Hearts
1 cup Spinach Leaves
6 ounces, weight Jarred Marinated Artichoke Hearts
10 whole Large Basil Leaves
2 cloves Garlic, Less If You Don't Like A Strong Garlic Taste
1/4 cups Walnuts
1/4 cups Freshly Grated Parmesan Cheese
1/2 teaspoons Salt
1 pinch Pepper

1
Cook pasta according to instructions on package.
2
In a food processor or Vitamix blender, add olive oil, artichoke juice, spinach, artichokes, basil, garlic, walnuts, cheese, salt, and pepper, in that order.
3
Blend about 30 seconds or until the desired consistency is reached.
4
Once pasta is cooked, drain and return to pot.
5
Spoon pesto over pasta and mix until everything is coated well.
6
Plate and serve.
7
Store leftovers in refrigerator.
8
This dish is just as good reheated the next day!

529

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 11 ingredients. The key ingredients include: 8 ounces, weight Pasta Of Your Choice, ⅓ cups Olive Oil, 2 Tablespoons Juice From Artichoke Hearts, 1 cup Spinach Leaves, and more.

Yes, Spinach, Basil & Artichoke 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.

Spinach, Basil & Artichoke Pesto Pasta

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