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Pasta with Artichoke Hearts, Pesto, and Lemon Recipe

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3.9 from 4 reviews

A bright and creamy pasta dish featuring tender artichoke hearts, vibrant pesto sauce, and a refreshing hint of lemon juice. This quick and easy meal comes together in just 20 minutes, making it perfect for a flavorful weeknight dinner that serves four.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces rotini (or another pasta shape)
  • Kosher salt, for pasta water
  • Freshly ground black pepper, to taste

Sauce and Add-ins

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/3 cup chicken or vegetable broth
  • 3/4 cup pesto
  • 1/4 cup cream (heavy, light, or half and half)
  • 2 tablespoons grated Parmesan cheese
  • 1 (14 ounce) can quartered artichoke hearts, drained
  • 2 tablespoons lemon juice, plus wedges for garnish

Instructions

  1. Cook the pasta: Bring a large pot of water to a rapid boil. Add a generous pinch of kosher salt, then add the pasta. Cook according to package directions until just al dente. Drain the pasta and set it aside.
  2. Prepare the sauce base: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned. Pour in the chicken or vegetable broth and bring it to a rapid simmer.
  3. Create the creamy pesto sauce: Stir in the pesto, followed by the cream and grated Parmesan cheese, mixing until the sauce is smooth and well combined. Add the drained artichoke hearts, lemon juice, 1/2 teaspoon salt, and freshly ground black pepper (about 8-10 cranks). Stir thoroughly and allow the sauce to simmer gently for 2 to 3 minutes to meld the flavors.
  4. Combine pasta with sauce: Add the cooked and drained pasta directly into the skillet. Toss well to ensure the pasta is evenly coated with the sauce. Serve the pasta warm, garnished with lemon wedges, additional Parmesan cheese, and fresh basil leaves if desired.

Notes

  • Use either chicken or vegetable broth depending on your dietary preferences or to keep it vegetarian.
  • For a lighter option, use light cream or half and half.
  • Fresh basil leaves, although optional, add a lovely herbal brightness to the dish.
  • Be careful not to overcook the garlic to avoid bitterness.
  • This dish pairs well with a crisp green salad or garlic bread.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/pasta-with-artichoke-hearts-pesto-and-lemon-recipe/