Pasta with Artichokes and Parsley Pesto |
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Prep Time: 0 Minutes Cook Time: 3040 Minutes |
Ready In: 3040 Minutes Servings: 2 |
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Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy. Ingredients:
1/2 lemon |
2 artichokes |
2 cups fresh flat-leaf parsley |
1/4 cup pine nuts, toasted |
1/4 cup freshly grated parmesan |
1 garlic clove, smashed |
3 1/2 tablespoons extra-virgin olive oil |
1/2 lb dried pasta such as campanelle (small, bell-shaped pasta) or small shells |
Directions:
1. Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
2. Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
3. Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.
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