Pasta with Artichoke Pesto

Pasta with Artichoke Pesto
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  • 1 pound dried pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle
  • Freshly ground black pepper
  • Kosher salt
  • 1/3 cup packed finely chopped fresh basil leaves
  • 1 packed teaspoon freshly grated lemon zest (from ½ medium lemon)
  • ¼ cup olive oil
  • ½ cup "whole-milk ricotta cheese":/recipes/28983 (about 4 ounces)
  • + 1 more ingredients
    • 2 cups canned whole artichoke hearts, rinsed, drained, and halved (from 2 [14-ounce] cans)

Bring a large pot of well-salted water to a boil. In a blender or food processor, purée the artichoke hearts, ricotta, and olive oil until smooth (it will resemble hummus). Transfer to a medium bowl and stir in the lemon zest and basil; taste and season with salt and pepper as needed. Cook th...

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