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nameCreamy Artichoke Pesto Pasta
descriptionA lemony artichoke pesto combined with a parmesan cream in this amazing pasta.
urlhttps://12tomatoes.com/creamy-artichoke-pesto-pasta
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Ingredients
  • 1 lb. pappardelle pasta
  • 2 cups heavy cream
  • 1/2 cup parmesan cheese
For pesto:
  • 12 oz. jar artichoke hearts, drained
  • 2 cups fresh spinach
  • 1/4 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup walnuts, toasted
  • 3 tablespoons olive oil
  • 1/3 cup parmesan
  • 1 lemon, juiced and zest for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Make the pesto in a food processor combine the artichoke hearts, spinach, fresh basil, garlic cloves, toasted walnuts, olive oil, parmesan, and lemon juice.
  2. Cook the pappardelle pasta in salted boiling water until al dente and reserve a cup of pasta water before draining the pasta.
  3. In a wide sauce pan over medium low heat, add the cream and bring it up to a gentle simmer. Reduce the cream by half to a thicker consistency. Remove from the heat.
  4. Add the pesto, a splash of reserved pasta water, and cooked pappardelle to the reduce cream and toss to combine. This is the best part!
  5. Taste for seasoning, garnish with more parmesan and lemon zest. Enjoy!
A lemony artichoke pesto combined with a parmesan cream in this amazing pasta.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Gluten, Milk, Gluten, Milk

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Creamy Artichoke Pesto Pasta

Creamy pasta takes a new form in this artichoke pesto pasta. Its cheesy flavor is only complemented by its lemony pesto.

Creamy Artichoke Pesto Pasta

5 from 2 votes
Cuisine: Italian
Servings: Serves 6
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb. pappardelle pasta
  • 2 cups heavy cream
  • 1/2 cup parmesan cheese

For pesto:

  • 12 oz. jar artichoke hearts, drained
  • 2 cups fresh spinach
  • 1/4 cup fresh basil leaves
  • 2 garlic cloves
  • 1/4 cup walnuts, toasted
  • 3 tablespoons olive oil
  • 1/3 cup parmesan
  • 1 lemon, juiced and zest for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Make the pesto in a food processor combine the artichoke hearts, spinach, fresh basil, garlic cloves, toasted walnuts, olive oil, parmesan, and lemon juice.
  2. Cook the pappardelle pasta in salted boiling water until al dente and reserve a cup of pasta water before draining the pasta.
  3. In a wide sauce pan over medium low heat, add the cream and bring it up to a gentle simmer. Reduce the cream by half to a thicker consistency. Remove from the heat.
  4. Add the pesto, a splash of reserved pasta water, and cooked pappardelle to the reduce cream and toss to combine. This is the best part!
  5. Taste for seasoning, garnish with more parmesan and lemon zest. Enjoy!