Spring Artichoke Arugula Pasta

Name: Spring Artichoke Pesto Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: Shop the 3-in-1 Recipe Box for ingredients!; 1 (13.4 ounce) jar artichoke hearts, drained, ½ cup of the oil reserved; 1 large or 2 small garlic cloves; 5-ounce container of arugula, divided (roughly 5 cups total); 1 cup packed basil leaves, roughly chopped; 1 teaspoon lemon zest, from 1 lemon; 1/2 teaspoon kosher salt; 1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon; ¾ cup freshly grated Pecorino, for topping; 1 pound pasta, such as fusilli corti

In Italy, springtime means artichokes are everywhere, and this dish turns them into a luscious, flavor-packed sauce. Marinated artichokes are blended with basil, arugula, and lemon for a sauce that’s deliciously creamy from the artichokes, and full of bright flavor and verdant green color. Tossed with pasta and plenty of Pecorino Romano, it’s a beautifully simple way to celebrate the season’s beloved bounty.

Spring Artichoke Pesto Pasta

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

Shop the 3-in-1 Recipe Box for ingredients!
1 (13.4 ounce) jar artichoke hearts, drained, ½ cup of the oil reserved
1 large or 2 small garlic cloves
5-ounce container of arugula, divided (roughly 5 cups total)
1 cup packed basil leaves, roughly chopped
1 teaspoon lemon zest, from 1 lemon
1/2 teaspoon kosher salt
1 1/2 tablespoons freshly squeezed lemon juice, from 1/2 a lemon
¾ cup freshly grated Pecorino, for topping
1 pound pasta, such as fusilli corti

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Instructions

In a food processor, combine the artichoke hearts and garlic. Pulse until the artichokes are roughly chopped. Add roughly 3 cups of the arugula, basil, lemon zest and salt. Pulse again to combine the ingredients and chop roughly the same size. Add the lemon juice and reserved oil from the artichoke jar, and pulse a few more times until well combined. Add the sauce to a large serving bowl.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Add the pasta to the serving bowl with the artichoke sauce. Toss to combine, adding pasta water as necessary to loosen the sauce. Add the remaining arugula, roughly 2 cups, and toss until slightly wilted. Top with the Pecorino cheese and serve.