Keep the artichokes from the two cans separately since one of the cans is for the sauce, and the other is chopped up and incorporated into the pasta. 

Artichokes are good to go straight from the can. They are soft and ready to eat. The brine in canned artichokes brings a salty kick to their flavor, so be mindful when reaching for more salt.

*Adding salt to the pasta's boiling water guarantees flavorful pasta. It is recommended that 1 tablespoon of table salt to 4 quarts of water per pound of pasta, will result in a well-seasoned pasta.

With that said, if you salt your pasta water, don't over-salt the pesto - start with 1/2 a teaspoon first and then adjust.

**Use a heatproof measuring cup or ladle to scoop out some water before draining the pasta.

Only use fresh basil, garlic, and lemon for the most flavorful pesto. 

Opt for standard-sized garlic cloves and refrain from using more than two or three, as their raw potency may overwhelm the dish without the opportunity to mellow through cooking.

Pesto pasta is best enjoyed after preparation, so serve it up promptly while it's piping hot and bursting with flavor!

Nutritional information is only an estimate.