Spring Artichoke Pesto Pasta
 
Prep time
Cook time
Total time
 
This spring artichoke pesto pasta comes together in minutes and the pesto is great on crostini, folded into eggs, or as a base for a pizza or sandwich. Happy Easter!
Author:
Serves: 6 servings
Ingredients
  • For the pesto:
  • 1 12-ounce can artichoke hearts, drained
  • 2 cloves garlic, chopped
  • ¼ cup caselvetrano olives, pitted
  • ½ cup raw almonds
  • 1 cup fresh parsley
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the pasta:
  • 8 ounces pasta of your choice
  • 1 cup snap peas, trimmed
  • 1 bunch of asparagus (12 ounces), trimmed and washed
  • 1 cup of marinated quartered artichoke hearts
  • ¼ cup almond flour
  • 1 teaspoon extra-virgin olive oil
  • ¼ cup fresh mint leaves, chopped
Instructions
  1. Add the artichoke hearts, garlic, olives, almonds, parsley, olive oil, lemon zest, lemon juice, salt and pepper to the bowl of a food processor and process, scraping the sides until you get a nice uniform smooth mixture. Taste and add more salt or lemon juice as needed.
  2. Cut the snap peas in half lengthwise or into ½-inch pieces (whichever you prefer) Cut the asparagus into 1-inch pieces.
  3. Bring a large pot of salted water to a boil and add the pasta and cook according to the package directions. 2-3 minutes before the pasta is finished cooking add the asparagus and snap peas to the pasta water. Drain the pasta and vegetables, reserving 1 cup of the cooking water.
  4. In a small skillet heat the teaspoon of olive oil over medium heat. Add the almond meal and cook for 4-5 minutes until the almonds are golden, toasty and fragrant.
  5. To serve put the pasta and vegetables back into the pot, add the artichokes, a cup of the pesto and ½ cup of the cooking liquid. Cook over medium heat for a few minutes until hot, adding additional cooking liquid to loosen the sauce if needed. Taste and add a squeeze of lemon or a pinch of salt if desired. Sprinkle the mint over the top along with a spoonful of the toasted almond mixture.
Recipe by Scaling Back at https://www.scalingbackblog.com/spring-artichoke-pesto-pasta/