Artichoke and Sun-Dried Tomato Pasta
Artichoke and sun-dried tomato pasta is the first thing you'll want to make on those warm summer nights when the last thing you want to do is turn on the stove.
Ingredients
- 12 ounces pasta (Note 1)
- 3 tablespoons sun-dried tomatoes in oil, sliced
- 1 14 ounce can artichoke hearts in water, drained and roughly chopped (Note 2)
- ½ teaspoon garlic powder
- ½ cup flat-leaf Italian parsley minced
- ¼ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- Black pepper freshly ground
- ¼ cup Pecorino Romano cheese grated
- Fresh basil torn
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package's directions or until al dente. Reserve about ½ cup of pasta water before draining the pasta.
- Add the sun-dried tomatoes to a paper towel, and allow it to absorb the excess oil for about 5 minutes.
- Add the sun-dried tomatoes and the remaining ingredients for the pesto, EXCEPT for the Pecorino Romano and fresh basil, to a food processor.
- Pulse the ingredients until you achieve a smooth pesto-like consistency but with some texture. Transfer the pesto to a bowl. Stir in the Pecorino Romano. Taste test and add more salt, if needed.
- Add as much pesto as you like to the cooked pasta. Pour in some reserved pasta water to loosen everything. Serve and top with more grated Pecorino and some torn fresh basil. Enjoy!
Notes
Note 1: Use any pasta you like.
Note 2: You can use artichoke hearts packed in oil; start by using less olive oil than the recipe states, and add more if you think the pesto is too dry.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 66g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 231mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
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