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Artichoke Pesto Pasta

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Artichokes have been a favorite vegetable of mine for years. They actually bring up very fond food related memories for me! This artichoke pesto pasta is vegan, low fat, and very filling. Combining traditional pesto ingredients this artichoke pesto creates a super thick pesto which is perfect for making this artichoke pesto pasta with!

Artichoke Pesto Pasta in a bowl

Spring time brings a whole new crop of produce. At my house we are not only spring cleaning our home but also our eating and exercise habits as well. What about you?

Using seasonal produce is a great way to save money. I love using artichokes in this pesto, it helps the basil go a lot further than it would with traditional pesto. Also, the artichokes have a very earthy, but bright flavor. Perfect for that transition from heavy winter to light summer foods! Lemon juice and artichokes are pretty much a match made in cultinary heaven if you ask me.

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This dish was actually inspired by my parents. When my step-dad started eating vegan 6-7 years ago, my mom would often make pizza with pesto, artichokes, roasted red pepper, and tomatoes. As you can see, I’ve combined those flavors (minus the roasted red pepper which I might add would be amazing in this pasta). My mom loves to cook and bake, but often follows recipes. I don’t know what her inspiration was behind these – but it was brilliant.

two bowls of Artichoke Pesto Pasta

This artichoke pesto pasta is also great for my annual shed the winter layer I somehow accumulated. Cooking with spring veggies naturally lead to less heavy sauces and flavors. Sure you might associate artichokes with the classic spinach artichoke dip but have you ever tried them sautéed with lemon and salt and pepper. If not you really should, it will change your perspective on this versatile veggie!

I used quinoa pasta in this dish. I thought it would be a great way to add protein and it really held up great to the pesto. I don’t eat a ton of pasta so this was really a great treat. I think this would be fantastic on zoodles or spaghetti squash as well!

Artichoke Pesto Pasta Spotlight

Artichokes are full of vitamins, minerals and antioxidants. Trying to fight off that late winter cold? Artichokes are full of Vitamin C! You will also magnesium, potassium, folate and Vitamin K!

Antioxidants called polyphenols are in artichokes. These antioxidants are disease fighting compounds.

The leaves of the artichoke are said to help with irritable bowel issues, as well as help lower cholesterol (LDL the bad kind). The extract of the artichoke leaf is actually used as medicine (source).

Artichoke Pesto Pasta in a bowl with tofu on the side

Artichoke Pesto Pasta Recipe Tips

This pesto would be impossible without my handy food processor. It is seriously such a necessary kitchen gadget. Check out my list of must have kitchen gadgets if you are just getting started in the kitchen.

food processor

Hemp seeds are playing a major role in this dish. Don’t skip them if you have them on hand. Trader joes now sells them or you can get them in your favorite health food store or online.

Frozen artichokes are the bomb diggity. You don’t have to know how to steam or cook the artichoke. However, steamed artichokes are on my must make list for the year. I’m a bit intimated though, which is not how I throw down for Sunday Supper. Sundays are my relax and eat something wholesome that doesn’t take forever to make day.

Artichoke Pesto Pasta with tofu

If you’re a pesto lover make sure to check out my Kale Almond Pesto and Spinach Basil Pesto!

Artichoke Pesto Pasta | www.PancakeWarriors.com
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Artichoke Pesto Pasta

Artichoke pesto is the perfect way to welcome in spring or anytime of the year. The artichokes add body to this pesto, without added fat and minimal calories. This dish has bright notes of lemon and lightly sweet, peppery basil make it the perfect sauce for pasta or topping for pizza!
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 333 kcal
Author Bites of Wellness

Ingredients

  • 1/2 bag frozen artichokes Trader Joes
  • 1 package basil leaves
  • 3 tbs. hemp hearts
  • 1 tbs. olive oil
  • Juice of 2 lemons
  • 1/4 tsp. salt
  • 1 clove garlic grated
  • Black pepper to taste
  • 1 box of quinoa pasta or pasta of choice

Optional:

  • Prepare the remaining frozen artichokes with lemon juice salt and pepper. Reserve for topping.
  • 10-12 cherry tomatoes
  • Salt and pepper to taste.

Instructions

  1. Heat a large skillet over medium low heat. Add artichoke hearts and the joice of one lemon. Add stalk and pepper. Slowly allow the artichokes to defrost.
  2. Once the artichokes have been heated through, take them off the heat.
  3. Add basil to food processor with juice of lemon, grated garlic) olive oil and hemp hearts. Blend until combined and pesto starts to form.
  4. Add artichoke hearts.and blend until a a thick pesto sauce has been formed (about 4-5 minutes).
  5. Boil water, make pasta according to package directions.
  6. Chop optional additional artichokes, cooked with lemon, salt and pepper and cherry tomatoes.
Nutrition Facts
Artichoke Pesto Pasta
Amount Per Serving
Calories 333 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 144mg 6%
Potassium 226mg 6%
Total Carbohydrates 55g 18%
Dietary Fiber 7g 28%
Sugars 3g
Protein 9g 18%
Vitamin A 5.3%
Vitamin C 49%
Calcium 8.1%
Iron 32.2%
* Percent Daily Values are based on a 2000 calorie diet.

 What about you?

  • Are your Sunday meals usually extravagant or are they something casual and quick to make?
  • What is your favorite artichoke dish?
  • Do you have a favorite spring veggie?

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Comments

  11. What a great recipe! I have everything on hand (including the hemp hearts which I was just wondering what else to use them for). Can’t wait to try this 🙂

    Reply

    • Barrie, hemp hearts are my jam! I just started using them a few months ago and they have literally changed the way I cook! Love the nutty taste

      Reply

  23. Yum. I cannot imagine spring without artichokes. I don’t grow them here in Missouri, but you can bet I am looking for them at the store at this time of year!

    Reply

  31. Artichokes and pesto? I’d be ALL over this salad! I’m saving to make it for the next pitch in I’m invited too—and, of course, I’ll save some just for me!

    Reply

    • Deborah, yes I just love picking them up from Trader Joes, so I have them on hand anytime. I’m such a sucker for artichokes and lemon with white beans over arugula. I won’t even admit to how often I have that dish!

      Reply

  34. I loooove artichokes and I love pesto but usually it is so oily that I cant have it! This looks fabulous Sam! I can’t say that Alex and I really have a Sunday supper—we don’t really have weekends around here, or at least he doesn’t. But tonight I’m going out with some girlfriends, so that will have to count!

    Reply

    • Oh yay, I’m so glad to hear you have dinner plans!! I hope you are enjoying your Sunday!! This pesto would be great – barely and oil at all and it’s super filling! Happy Sunday love!

      Reply

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Bites of Wellness Samantha Rowland
Bites Of Wellness strives to provide the skills, knowledge and tools to help you achieve a successful, balanced and healthy lifestyle.

 

I’m Samantha. Personal trainer, nutrition coach and fitness chef. I specialize in women’s health and well-being and my passion is to help you transform your lifestyle through easy recipes, proven courses, and lots of nutrition and fitness advice.

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