Advanced search >>
- 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.