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Angel Hair With Artichoke Pesto

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Directions

  1. 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.
  2. In a large pot, cook the pasta al dente according to package directions. Drain without rinsing, add to the artichoke pesto and toss well.
  3. Sprinkle with Parmesan and fresh pepper.
  4. Serve immediately.

Ingredients

75 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
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