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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.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.

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.