Artichoke And Rocket Arugula Pesto Pasta Recipes

ARTICHOKE AND ROCKET (ARUGULA) PESTO PASTA

Artichoke and Rocket (Arugula) Pesto Pasta image

I have no idea why but I have never tried marinated Artichoke hearts and have had a jar stored in my pantry for ages. Rocket is growing extremely well in my garden right now so thought I would try this recipe soon.

Provided by Jewelies

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

340 g marinated artichoke hearts
1 cup macadamia nuts
1 bunch rocket, washed and trimmed
2 garlic cloves
1/2 cup parmesan cheese, finely grated
salt and pepper, to taste
500 g spiral pasta
parmesan cheese, extra if desired

Steps:

Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl.
Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta.
Add pesto to the pasta and toss to combine.
Serve immediately topped with additional parmesan if desired.

Nutrition Facts : Calories 802.9, Fat 31, SaturatedFat 6.6, Cholesterol 11, Sodium 280.1, Carbohydrate 108.5, Fiber 11.5, Sugar 4.7, Protein 26.8

ARTICHOKE PESTO RECIPE - (4.4/5)

Artichoke Pesto Recipe - (4.4/5) image

Provided by TheCulinaryChase

Number Of Ingredients 7

Ingredients

2 to 3 cloves of garlic
large handful of arugula
6 or more marinated artichoke hearts
fresh lemon juice, to taste
1 cup grated Parmesan cheese or pecorino
1/2 cup pine nuts
1/4 to 1/2 cup extra-virgin olive oil

Steps:

Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit. Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!

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