Lemon and artichoke pasta
Servings: 2
Calories:
Recipe printed from www.easycheesyvegetarian.com
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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.