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Spaghetti with artichoke pesto

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Ingredients for 3 servings:

  • 300g spaghetti
  • 200 g artichoke hearts, can or jar
  • 2 garlic cloves
  • 2 sprigs of oregano
  • 30 g Parmesan, grated
  • 30 g ground almonds
  • Extra virgin olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

The pesto also tastes good as a spread for crostini or as a dip

Purée the oregano leaves, artichokes, garlic cloves, Parmesan cheese, and almonds with an immersion blender, gradually adding enough olive oil until the desired consistency is reached. Season the pesto to taste with salt and pepper. Cook the spaghetti al dente, drain, and set aside a cup of the pasta water. In a warmed bowl, toss the hot pasta with the pesto, adding a little more pasta water if desired. Serve the spaghetti immediately while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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