Pasta with Artichoke Hearts, Pesto, and Lemon
An elegant vegetarian meal packed with flavor. The light pesto cream sauce finishes off a well-balanced dish that is ready in just 25 minutes.
Ingredients
- 8 ounces rotini or another pasta shape
- kosher salt and black pepper
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1/3 cup dry white wine or chicken or vegetable broth
- 3/4 cup pesto
- 1/4 cup cream heavy or light, or half and half
- 2 tablespoons grated Parmesan cheese
- 1 (14 ounce) can quartered artichoke hearts drained
- 2 tablespoons lemon juice plus wedges for garnish
Instructions
- Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the pasta. Cook just to al dente, according to package directions, then drain and set aside.
- While pasta cooks, warm olive oil in a large skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant. Add white wine or broth, then bring liquid to a rapid simmer.
- Add the pesto, followed by the cream and Parmesan, stirring into a smooth sauce. Add artichoke hearts, lemon juice, 1/2 teaspoon salt, and 8-10 cranks of fresh-ground black pepper. Stir well, then let the sauce simmer for 2-3 minutes.
- Add drained pasta to the skillet, stirring well to coat. Serve with lemon wedges, additional Parmesan, and fresh basil leaves, as desired.
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Notes
- Store-bought Pesto: Most store-bought brands are good for a recipe like this, where the pesto will be mixed in with other ingredients to form a sauce. Our favorite is always DeLallo.
- Homemade Pesto: If you have an extra five minutes, you can make pesto from scratch! Use this traditional basil pesto with a hint of lemon zest for a classic, or give this zucchini basil pesto a spin for a nutritional boost and clever way to use up a bounty of summer zucchini.
Nutrition Estimate
Calories: 462 kcal, Carbohydrates: 52 g, Protein: 11 g, Fat: 21 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 850 mg, Potassium: 159 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 960 IU, Vitamin C: 3 mg, Calcium: 114 mg, Iron: 1 mg