Artichoke Pesto on Wagon Wheels
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1010
- Total Fat
- 58
- Saturated Fat
- 11
- Carbohydrates
- 96
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 17
- Sodium
- 646
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.