Name: Artichoke Pesto on Wagon Wheels
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound wagon wheels pasta (recommended: Barilla); 1 (8-ounce) pack of frozen artichoke hearts, thawed; 1 cup fresh parsley leaves, packed down; 1/2 cup chopped toasted walnuts; Zest and juice of 1 lemon; 1 clove garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 2/3 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil. Transfer the artichoke mixture into a large serving bowl. Stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a sauce-like consistency. Serve.

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Artichoke Pesto on Wagon Wheels

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