Artichoke Walnut Pesto Pasta Recipes

FARFALLE PASTA WITH ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
• Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.

VEGAN KALE AND BASIL PESTO

Steps:

• Gather the ingredients.
• In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped.
• Slowly add olive oil, lemon juice, and plenty of salt and pepper, blending just until desired consistency is reached.
• For a thinner, saucier pesto, add more olive oil or other liquid.
• Serve and enjoy!

PASTA WITH ARTICHOKE AND WALNUT PESTO

Steps:

• In a shallow pot, boil 1-2 inches of water and add kale.
• Cook for 1 minute, then run under cold water, remove from pot, and dry.
• Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.
• In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.
• Drain, and put back into the cooking pot.
• Add several large tablespoons of pesto into the pasta and heat gently, tossing until the pesto is evenly distributed throughout.
• Serve hot.

ARTICHOKE PESTO ON WAGON WHEELS

Steps:

• 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.

ARTICHOKE WALNUT PESTO PASTA

Steps:

• Bring a large pot of water to a boil.
• Cook the pasta until al dente.
• In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
• Pulse until chopped.
• Stream in the olive oil until the pesto forms.
• It should be thick and paste-like in consistency.
• Place the pesto in the bottom of a large serving bowl.
• Drain the pasta and add the hot pasta to the bowl.
• Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
• Adjust the salt and pepper and serve hot.

FETTUCCINE WITH ARTICHOKES, SUN-DRIED TOMATOES AND WALNUTS

Steps:

• Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.
• Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve.