Artichoke Walnut Pesto Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Rachael Ray’s 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven’t tried it yet. I love peppery arugula, but you could also make this with spinach. Ingredients:
1 lb pasta |
4 ounces walnut pieces |
1 (15 ounce) can artichoke hearts, drained |
1 garlic clove, crushed |
1 lemon, zest of |
1/4 cup flat leaf parsley, chopped |
1/2 cup parmesan cheese, grated |
black pepper |
1/4 teaspoon nutmeg |
1/3 cup olive oil |
3 cups arugula, coarsely chopped |
Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until al dente.
3. In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
4. Pulse until chopped.
5. Stream in the olive oil until the pesto forms.
6. It should be thick and paste-like in consistency.
7. Place the pesto in the bottom of a large serving bowl.
8. Drain the pasta and add the hot pasta to the bowl.
9. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
10. Adjust the salt and pepper and serve hot.
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