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.