Creamy Artichoke Pesto Pasta
A rich and flavorful pasta dish that blends creamy sauce with a bright, zesty artichoke pesto. Perfect for weeknights or gatherings, this pasta comes together quickly and satisfies with every bite.
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
Swap walnuts with pine nuts or almonds if you prefer. Add grilled chicken or shrimp to make it a heartier meal.
Nutrition
Calories: 610kcal
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