Ingredients75 ml (1/3 cup) whole almonds, toasted
1 can, 398 ml (14 oz) artichoke hearts, drained and patted dry
50 ml (1/4 cup) olive oil
3 cloves garlic, chopped
7 ml (1 1/2 tsp) freshly squeezed lemon juice
Salt and freshly ground pepper, to taste
450 g (1 lb) angel hair pasta
50 ml (1/4 cup / 30 g) Parmesan cheese, freshly grated
- In a food processor, combine the almonds, artichoke hearts, olive oil, garlic and lemon juice. Pulse to obtain a coarse paste. Place mixture in a large bowl and season with salt and pepper.
- In a large pot, cook the pasta al dente according to package directions. Drain without rinsing, add to the artichoke pesto and toss well.
- Sprinkle with Parmesan and fresh pepper.
- Serve immediately.
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