Artichoke Pesto with Farfalle

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A creamy pesto of briny artichokes combined with our imported olive oil, fresh garlic and grated Parmigiano-Reggiano. Serve it up with farfalle, basil and ricotta for a tasty, quick-and-easy dinner.

Ingredients:

Pesto:

• 2 (13.75-ounce) cans DeLallo Quartered Artichoke Hearts in Brine
• 1/4 cup grated Parmigiano-Reggiano
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/2 cup DeLallo Whole-Milk Ricotta
• 1 clove garlic
• DeLallo Natural Fine Sea Salt
• Freshly ground black pepper
• 1 teaspoon fresh lemon zest

• 1/4 cup minced basil leaves
• 1 (1-pound) package DeLallo Farfalle

Directions:

Bring a large pot of salted water to a boil.

In a food processor, or blender, combine artichoke hearts, Parmigiano, olive oil, ricotta, garlic clove, salt and pepper. Blend until smooth, then transfer into a plastic or glass bowl. Stir in lemon zest and basil. Season to taste with salt and pepper.

Cook pasta for al dente texture, according to package instructions. When draining, reserve 1 cup of pasta water. Return hot pasta to the pot and cook over medium heat with artichoke pesto and cooking water, if desired. Cook together for 2 minutes, then sprinkle with Parmigiano and serve.

Serves 4 (2 cups pesto) Printer-friendly version