Artichoke Pesto Pasta
Artichoke Pesto Pasta is the perfect quick and easy weeknight meal! The artichoke pesto sauce is rich and creamy and the perfect sauce for tossing pasta in for a delicious meal ready in 15 minutes.
Artichoke pesto is thick and creamy and the perfect consistency to serve over pasta, pizza, flat bread or even to use as a dip for fresh or roasted veggies. Once you try this recipe you are going to continue to use it over and over again!
Chef’s tip for cooking gluten free pasta:
- Gluten free pasta has a tendency of sticking to together when cooking, so stir it occasionally to keep it from sticking together.
- Gluten free pasta often doesn’t take as much time as required on the box instructions, so the first time you cook the pasta, set a timer for 1 minute under the suggested cooking time and carefully take out one piece of pasta and taste it for the texture and how al dente the pasta is (careful it’s hot). Gluten free pasta can easily over cook and once it does the quality diminishes.
- I find that adding oil to the pasta immediately after draining it helps to keep it from sticking together. Unless you have your sauce ready immediately, I highly recommend that you add some olive oil or avocado oil to your pasta or it will likely become very difficult to stir or serve.
- To do this, return the pasta to the pot that you boiled the pasta in and add 1/2-1 tablespoon of oil and stir well. Keep the pasta off the heat or it will continue to cook.
Low carb option:
If you want to keep this recipe grain free or low carb, you could instead substitute out the pasta for spiralized zucchini, spaghetti squash, or even use this low carb pasta made from daikon radish!
How to make this artichoke pesto pasta:
Start by bringing a large pot of water to a boil.
While the water is coming up to a boil, heat a large pan over medium high heat. Spray the pan with non-stick spray and add the artichoke hearts to the pan and allow them to cook 5-7 minutes until starting to brown.
Turn off the heat and add juice from one lemon and a pinch of salt to the artichokes. Stir well.
Once the water is boiling, add a package of pasta and stir well and often. Cook according to directions, checking the doneness about 1 minute before the timer goes off.
While the pasta is boiling, divide the artichoke hearts. Add ½ of the artichoke hearts to a food processor (affiliate link) and put the other half aside.
To the food processor with the artichoke hearts add the basil, olive oil, garlic powder, salt and hemp hearts (or other nut see below for suggestions).
Blend on high until thick. Add ¼ cup of water to thin out the pesto into a sauce and pulse to incorporate.
Drain the pasta and add 1/2 tablespoon of oil to the pasta to keep it from sticking together. Stir well.
Chop the remaining artichoke hearts into bite size pieces. Chop the tomatoes and the extra basil for topping.
Add the pasta, pesto, tomatoes and artichoke hearts in a large bowl or pot.
Stir the pasta and pesto together with the chopped veggies.
Chop the remaining basil and top the with fresh basil (optional).
FAQ’s
How long will this last in the fridge?
The pesto will last about a week in the fridge in a sealed container, so if you want to make it ahead of time, you can!
The artichoke pesto pasta will last about 3 days in the fridge in a sealed container. You can serve the leftover pasta cold or reheated, making it perfect for lunch the next day!
Other veggies to add:
- Fresh spinach or kale
- Sauteed mushrooms
- Roasted bell peppers
- Broccoli
- Sundried tomatoes
- Spiralized zucchini
How to add more protein:
I used lentil based pasta, which has about 21 grams of protein per serving, so I didn’t find the need to add more protein. However, you could easily add precooked chicken, shrimp, salmon, chickpeas or balsamic tofu to add even more protein to this recipe and make it more filling!
If you love this recipe, you should try
Artichoke Pesto Pasta
Guided Recipe Video
Ingredients
- 1 bag frozen artichokes - or 1 can of Artichoke Hearts in Water, chopped
- 2 lemons juiced - divided
- 1 package basil leaves
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 teaspoon garlic powder - or 1 clove garlic, grated
- 3 tablespoons hemp hearts - or cashews, almond, walnut, sunflower seed, pumpkin seeds
- 1/4 cup water
- 1 box of gluten free pasta - Brown rice or lentil pasta works best
- 1/2 tablespoon olive oil
- ½ cup cherry tomatoes
- Salt and pepper to taste.
Instructions
- Add water to a large pot for the pasta and bring to a boil.
- Heat a large skillet over medium heat. Add artichoke hearts and cook on medium for 5-7 minutes.
- After the artichokes are fully defrosted and starting to brown, turn off the heat and add the juice of 1 lemon, and 1/2 tsp of salt. Stir well.
- Once the water has come up to a boil, add the pasta and cook according to the directions on the package. Check 1 minute before timer goes off
- While the pasta is cooking, make the pesto.
- Add 1/2 of the artichoke hearts to the food processors, put the other half to the side to add to the pasta.
- Add all but a few leaves of basil to food processor with the artichoke hearts. Add the juice of 1 lemon, garlic powder, 1/2 tsp of salt, olive oil and hemp hearts. Blend on high until combined and pesto starts to form. You may need to scrape down the sides.
- Add 1/4 cup of water to the pesto to thin it out. Pulse to incorporate the water.
- Drain the water from the pasta and add it back to the pot. Add 1/2 tbsp of oil to the pasta to make sure it won't stick together.
- Chop the artichokes that were set aside as well as the cherry tomatoes
- In a large bowl or the pot the pasta was cooked in, add the pesto, pasta, chopped artichoke hearts and chopped tomatoes and stir well.
- Chop the rest of the basil and sprinkle it over the pasta.
hi. Recipe looks great. However I grew my own basil and not sure how much one package is.
Hi Chris, it’s usually about 1/2 cup of basil leaves, chopped. I hope this helps. Thanks for stopping by!
How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
There’s a lot off good looking veggies in there! What a healthy pasta dish.
I love artichokes! Great idea to incorporate it into a pesto. Thanks for sharing at What’d You Do This Weekend?!
I use artichokes often. Thank for another great recipe!