Lemony Artichoke Pesto With Pasta Food

LEMONY ARTICHOKE PESTO WITH PASTA

Steps:

• In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
• Add shallot, garlic, fine sea salt and white pepper, pulsing several more times. Set aside.
• In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
• Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
• If you've made this recipe, come back and let us know how it was!

LEMON ARTICHOKE PESTO PASTA

Steps:

• In the large bowl of a food processor, combine artichoke hearts, garlic cloves, pine nuts, parsley, cheese, lemon zest and lemon juice. Pulse until well blended.
• Add the olive oil to the feed tube and let it slowly drain into the bowl as you blend. Salt and pepper to taste.
• Use immediately or store in an airtight container in the refrigerator.
• Cook pasta according to package directions. Drain (but do not rinse).
• Add artichoke pesto and grape tomatoes to warm pasta.
• Generously grate Hirten cheese over top. Serve warm.

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in food processor and process until pureed.
• Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

Steps:

• Note: all amounts given for ingredients are estimated. Yield is estimated.
• Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
• Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
• Before serving, adjust seasonings. Transfer pesto to a platter.
• Garnish top of the pesto with lemon slices and a fresh parsley sprig.
• Serve at room temperature.

PASTA WITH ARTICHOKES AND PARSLEY PESTO

Steps:

• Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
• Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
• Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

LIGHT LEMON PESTO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
• Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
• With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
• Pour sauce over spaghetti and toss to coat.