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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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3
Drain the pasta, reserving 1/2 cup of the pasta cooking water.
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4
Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
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5
Chop the ingredients fine, stopping the machine a few times to scrape down the sides.
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6
With the motor running, drizzle in the olive oil.
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7
Transfer the artichoke pesto to a large serving bowl and stir in the cheese.
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8
Add the warm pasta and toss to combine.
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9
If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a saucelike consistency.
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10
Serve.
