Lemon and artichoke pasta
I don’t post pasta recipes here very often, even though we eat pasta quite a lot at home – it often seems a bit too boring and straightforward to post (it doesn’t help that 90% of the time we just serve it with a dollop of shop-bought basil pesto).
I couldn’t resist sharing this lemon and artichoke pasta recipe though. Okay, it’s essentially just a lemon and artichoke pesto, so still not the most ground-breaking recipe ever, but it’s suuuuper flavourful, and only takes 15 minutes!
Hear that? As soon as your pasta’s finished boiling, you’re about 95% of the way there… my kind of recipe.
This recipe is perfect for those days when you want something a little bit special for dinner, but don’t want to spend more than 15 minutes in the kitchen (i.e. every day?).
All you need to do is add the pesto ingredients to a food processor and whizz it up. The ingredients are simple (I don’t really see the point in complicating things just for the sake of it), but they go so well together. Marinated artichokes (one of my favourite ingredients on the planet), lemon juice, parsley, a little parmesan… heavenly.
Dollop the pesto on some cooked pasta, give it another minute or two over the heat to let it warm through, and bam! Dinner’s sorted.
Somehow this recipe tastes fresh and summery, but it’s proper comfort food too. Brilliant for sunny days when you don’t want yet another salad…
Of course, if you do want to add a few extra veg to your dinner, you could definitely top your lemon and artichoke pasta with some extras. Grilled asparagus, sweetcorn, edamame, some juicy tomatoes, whatever you fancy.
And just like any pesto, you don’t have to serve it on pasta if you’d prefer not to. Spread it on toast, dollop it on a baked potato, stuff some veg with it… I will definitely be making this lemon and artichoke pasta again soon, and putting aside some of the pesto to use somewhere else!
Lemon and artichoke pasta
Ingredients
- 200 g pasta
- 1 clove garlic, peeled
- 30 g vegetarian parmesan-style cheese (~ 1 inch chunk)
- 2 tbsp pine nuts
- 160 g marinated artichoke hearts (~ 12 quarter hearts)
- Small handful fresh parsley
- 2 tbsp fresh lemon juice
- Salt
- Black pepper
- 1 tbsp olive oil (I used the oil from the jar of artichokes)
Instructions
- Boil the pasta in a large pan of water until al dente.
- While the pasta is cooking, add the garlic, parmesan and pine nuts to a food processor, and blitz until the cheese has been broken down. Add the remaining ingredients, and blitz again. Add additional olive oil if you'd prefer the pesto to have a thinner consistency.
- When the pasta is cooked, drain it and turn the heat down low. Add the artichoke pesto to the pasta, and return to the low heat for a minute or two, stirring constantly, until warmed through.
Note: nutritional information is approximate, and will depend on exactly which ingredients you choose.
Has anyone tried this without the cheese and without the cheese substitute? Just wondering.
Can you make this without the vegan Parmesan, and no cheese at all? I make basil pesto and leave out the cheese, and it is just fine. Please let me know what you think.
Absolutely, just skip the cheese if you’re not a fan :)
Just made this – so quick & so delicious! Thank you for the brilliant recipe.
Yay! Glad you liked it as much as I did! :)
Looks simple, fresh and wonderfully tasty!
This is makes me so hungry! It looks amazing!!
Looks so yummy!!!! Will try it.
Looks fabulous and delicious.. I gotta head straight to the supermarket to get myself some artichoke
Artichoke? Love it very much!
Oh does this look good! Can’t wait to make this. Becca… what is the name of that particular pasta shape you used in the photos? I’ve had it before and forget the name and have not been able to locate it in a store.
I think it’s just called spiralli! My new favourite :)
Hi Becca, I would love you to stop by Food on Friday: Pasta over at Carole’s Chatter to add this to the recipe collection! Cheers!
Will do, thanks :)
I was just saying t my OH last week that considering how much I love artichokes I don’t seem to cook with them enough. Here is THE recipe to change that.
I should definitely use them more often too! I’ve actually never cooked with fresh ones (they always look like more trouble than they’re worth!), but I adore the marinated ones :)
This is my sort of meal! Unfortunately I’m the only one in my house who likes artichokes so I rarely buy them. I might treat myself soon though :)
You can use the pesto in loads of different ways so it won’t take you long to get through it even if you’re the only one eating it! :)
Great idea Becca. I’d happily sit down to a bowl of that.
This looks so good! I would love this for a quick summer meal.
I love the artichoke and cheese combination. I’ll see if I can smuggle this past the hub, who is not a fan of artichokes, even marinaded ones.
I’d be tempted to put in the lemon rind as well, what do you think?
You could definitely give it a go! I do sometimes find the rind a little bitter, and I wanted quite a light lemon flavour, so I left it out – but if you’re more of a fan of it then I am then go ahead :)
This looks great. Pasta pesto is big here too. We’ll have to ring the changes with this lovely looking version :-)
This looks amazing! What a summery pasta dish
I really like the sound of this – just need to get hold of some artichokes.
Thanks Erica :)
I can hardly wait to get artichokes from my farmer’s market and make the pesto… Love these ingredients!
All the best.
*GASP* How can you possibly say the pasta — a staple in my country– could be boring?? The very idea of pasta makes my heart beat a little faster and my tummy flutter with anticipation. This recipe sounds delicious!! Certainly not boring. Thank you for sharing.
Haha I don’t necessarily think pasta itself is boring, just that I always cook it in boring ways :) I do adore it though!
This looks heavenly! I have a somewhat similar recipe written, but not tested yet. Gonna have to try this one too!
Great minds think alike!
Yes to fast, flavorful pasta! This is an excellent reason to keep a jar of artichoke hearts in the kitchen cupboard. :)
I’m no vegetarian…but even I would eat this in a heartbeat!!! Looks fabulously delicious!