Artichoke Pesto on Wagon Wheels

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

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

  1. 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.
  2. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.