Rich, bright, and comfortingly messy in the best way
So picture this: it’s 6:42 p.m., you’re hungry but not in the mood to fuss, and all you really want is something creamy and warm — but not too heavy — with a little zing, a little green, and a lot of flavor. That’s how this pasta was born.
I’d been staring into the fridge like it owed me an explanation. You know the mood. I saw a jar of artichokes shoved behind the pickles, some spinach barely holding it together, and a lone lemon rolling around the bottom of the drawer like it was trying to escape. I pulled everything out, turned on some Nina Simone, and just… went for it.
By the time I twirled the last forkful of this pasta into my mouth, I knew. This wasn’t a “one night only” situation — this was going in the regular dinner lineup. And it’s too good not to share.
Why You’re Gonna Want This in Your Life
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Creamy without being cloying — it coats the pasta just right.
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The artichoke pesto? Tangy, garlicky, and weirdly fancy-feeling.
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Done in about 30 minutes if you’re not distracted by Instagram.
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It reheats like a dream (you’ll eat it cold from the fridge, don’t lie).
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It’s the kind of dish that makes people go, “Wait, you made this?”
What You’ll Need (and What You Can Swap)
Pappardelle (1 lb):
Wide noodles = more sauce clinging to every bite = happiness. But hey, if all you’ve got is linguine or even rigatoni, roll with it.
Heavy cream (2 cups):
Yes, we’re going for full-on cream here. This is not a moment for skim milk. Half-and-half works okay in a pinch, but it won’t be quite as luxurious.
Parmesan (½ cup, plus more for topping):
Freshly grated is best. Those green cans? Save them for emergencies or college nostalgia.
Artichoke hearts (12 oz jar, drained):
Canned or jarred is fine, just not marinated in seven herbs. We’re adding our own flavor.
Fresh spinach (2 cups):
Adds some body and a little “health halo” to balance the cream.
Fresh basil (¼ cup):
If you’ve got it — it’s great. If not, honestly, double up the spinach and maybe add a pinch of dried basil.
Garlic (2 cloves):
No need to measure with a ruler. Two cloves-ish. More if you like a little drama.
Walnuts (¼ cup, toasted):
They give it that rich nuttiness. Toast them in a dry pan for a few minutes until fragrant. Or sub almonds, cashews, pine nuts, whatever’s hiding in your pantry.
Olive oil (3 tablespoons):
Use something that tastes good enough to drizzle on toast.
Lemon (juice + zest):
This is the little burst of sunshine that makes everything taste brighter.
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Salt and pepper:
You know the drill.
Alright, Let’s Make Some Pasta
Step 1: Pesto time.
Dump the artichokes, spinach, basil, garlic, walnuts, olive oil, parmesan, and lemon juice into a food processor. Pulse it until it’s smooth-ish but still has a little texture. Taste it. Good, right? You’ll want to eat it with a spoon. Try not to (or do — I’m not your mom).
Step 2: Boil the pasta.
Salt your water like the sea and cook the pappardelle until just al dente. Before you drain it, scoop out about a cup of that starchy pasta water. That’s your magic sauce fixer.
Step 3: Creamy things happen here.
In a wide pan, heat the cream on medium-low. Let it gently bubble until it reduces by half. You don’t have to babysit it, just give it a stir now and then. When it’s thickened a bit and smells like comfort, turn off the heat.
Step 4: Mix it all up.
To the creamy pan, add your pesto and a splash of pasta water. Toss in the drained pasta and mix it like you mean it. Add more pasta water as needed until it’s silky and saucy and just kind of… wow.
Step 5: Finish with flair.
Taste it — does it need salt? More lemon? Hit it with a shower of parmesan and a little lemon zest right on top. Eat immediately. Smile uncontrollably.
A Few Fun Ways to Change It Up
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Want protein? Add grilled chicken, seared shrimp, or just a soft-boiled egg cracked right on top.
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No spinach? Kale works if you soften it a bit first. Or go rogue with arugula for some peppery bite.
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Nut allergy? Use sunflower seeds or skip ‘em altogether — the pesto will still be great.
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Feeling spicy? A pinch of red pepper flakes in the pesto adds a sneaky little kick.
Storing Leftovers Like a Pro
This pasta holds up shockingly well.
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Fridge: Airtight container, good for 3 days.
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Reheat: Warm in a skillet with a splash of milk or cream. The microwave works too, just don’t dry it out.
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Freezing: I wouldn’t. Cream sauces get funky in the freezer. Better to make a fresh batch.
Also, don’t tell anyone, but cold spoonfuls right out of the fridge taste weirdly amazing. You’ve been warned.
Before You Go, a Little Kitchen Heart-to-Heart
If you’ve made it this far, I hope you’re already pulling ingredients off the shelf or texting someone, “We’re having pasta tonight.” This recipe is one of those little gems that feels fancy without being fussy — which, let’s be honest, is the sweet spot we all need more of.
Try it. Tweak it. Make it yours. And when you do, come back and tell me how it went. I wanna know if your toddler loved it, or if your date said, “Wait, you made this?” Or maybe it was just you, in your PJs, glass of wine in hand, watching The Great British Bake Off and twirling noodles like a queen.
I see you. And I’m cheering you on.
Creamy Artichoke Pesto Pasta
Ingredients
- 1 lb. pappardelle pasta
- 2 cups heavy cream
- 1/2 cup parmesan cheese
- 12 oz. artichoke hearts drained
- 2 cups fresh spinach
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup walnuts toasted
- 3 tbsp olive oil
- 1/3 cup parmesan cheese for pesto
- 1 lemon juiced and zest for garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Make the pesto: In a food processor, combine the artichoke hearts, spinach, basil, garlic, toasted walnuts, olive oil, 1/3 cup parmesan, and lemon juice. Blend until smooth.
- Cook the pappardelle in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a wide saucepan over medium-low heat, add the heavy cream and bring to a gentle simmer. Reduce by half until thickened. Remove from heat.
- Add the pesto, a splash of reserved pasta water, and the cooked pappardelle to the reduced cream. Toss to combine thoroughly.
- Taste for seasoning and adjust with salt and pepper. Garnish with more parmesan and lemon zest before serving.
Notes
Nutrition