Artichoke Pesto With Farfalle

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.

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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • 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.

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