Print Recipe
4 from 1 vote

Lemon and artichoke pasta

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 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)


  • 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.