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side view of bowl of pasta with a fork twirling some pasta.

Lemon Artichoke Pesto Pasta


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5 from 1 review

  • Author: Regi Pearce
  • Total Time: 20 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan

Description

Get ready to savor the goodness of our super easy and quick vegan lemon artichoke pesto pasta! It's fresh, flavorful, and so easy to make you'll have meal ready in less than 20 minutes. 


Ingredients

Units Scale

For the Lemon Artichoke Pesto:

  • 1 can (about 14 oz) artichoke hearts, drained
  • 1 cup fresh basil leaves, ~20 grams
  • 2-3 cloves garlic
  • juice of 1 large lemon
  • 1/3 cup walnuts
  • just under 1/2 cup reserved pasta water (about 6 tablespoons)
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil

For the Pasta:

  • 1 pound of your favorite pasta (use gluten-free if needed)
  • 1 can of artichokes, drained and chopped coarsely
  • 1 cup of sliced cherry tomatoes (optional)
  • fresh cracked pepper, to taste
  • 1/4 - 1/2 cup vegan Parmesan for garnish
  • lemon zest and basil for garnish

Instructions

  1. Prepare the Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water*. Once done, drain the pasta and set aside, reserving 1/2 cup of the pasta water for the sauce.**
  2. Make the Lemon Artichoke Pesto: In a blender or food processor, combine one can of the drained artichoke hearts, basil leaves, garlic, lemon juice, walnuts, pasta water, and salt. The pasta water should help get your blender going.  Gradually add the olive oil while blending until you achieve a smooth pesto consistency. Taste and adjust the salt if necessary.
  3. Combine Pesto and Pasta: In a large bowl or back in the pasta pot, combine the cooked pasta with the lemon artichoke pesto, chopped artichokes, and cherry tomatoes (if using). Toss well to ensure the pasta is evenly coated, and the ingredients warm up.
  4. Serve: Serve the pasta warm, garnished with lemon zest, cracked pepper, vegan parmesan, or sliced basil leaves. 

Notes

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.

  • Prep Time: 5 minutes
  • Cook Time: 15
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 685
  • Sugar: 5.5 g
  • Sodium: 336.2 mg
  • Fat: 26 g
  • Carbohydrates: 98.7 g
  • Protein: 18.6 g
  • Cholesterol: 0 mg