Pasta with Artichoke Pesto

Ingredients

• 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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