Pasta With Artichokes And Parsley Pesto Recipes

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ARTICHOKE PESTO PASTA



Artichoke Pesto Pasta image

Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).

Provided by Acerast

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup pine nuts
1 (14 ounce) can water-packed artichoke hearts, drained
1/2 cup parmesan cheese, grated
1 (3 ounce) package cream cheese
1/4 cup onion, diced
1 tablespoon Dijon mustard
1 garlic clove, minced
1/8 teaspoon ground nutmeg
3/4-1 cup vegetable broth
1/4 cup fresh parsley, minced
1/4 teaspoon crushed red pepper flakes
1 lb fettuccine

Steps:

  • In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
  • Pour pine nuts into a small bowl and set aside.
  • In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
  • Process until purèed.
  • In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
  • Drain pasta and return to pan.
  • Over medium heat, at 1/4 cup vegetable broth to pasta.
  • Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
  • Pour artichoke pesto over pasta.
  • Sprinkle with parsley, pine nuts and red pepper flakes.
  • Mix gently.
  • Add remaining broth if seems dry.

Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5

PINEAPPLE AND ARTICHOKE PASTA



Pineapple and Artichoke Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

2 pounds farfalle (or your choice of pasta)
1/4 cup olive oil
1 large red onion, peeled and diced small
4 cloves garlic, chopped
3 tablespoons freshly chopped cilantro leaves
1 tablespoon freshly chopped parsley leaves
1 fresh pineapple, skin removed, cored and cut into chunks
2 (16-ounce) cans artichokes, cut into wedges
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/8 cup extra-virgin olive oil
6 sprigs fresh cilantro

Steps:

  • In a large pot, cook pasta to al dente, drain and set aside.
  • In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften.
  • Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat.
  • Transfer pasta to a large serving bowl and garnish with cilantro. Serve family style.

PASTA WITH ARTICHOKES AND PARSLEY PESTO



Pasta with Artichokes and Parsley Pesto image

Yield Serves 2

Number Of Ingredients 8

1/2 lemon
2 artichokes
2 cups fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1 garlic clove, smashed
3 1/2 tablespoons extra-virgin olive oil
1/2 lb dried pasta such as campanelle (small, bell-shaped pasta) or small shells

Steps:

  • Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
  • Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
  • Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

BACON AND ARTICHOKE PASTA



Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

SPAGHETTI WITH PARSLEY PESTO



Spaghetti with Parsley Pesto image

Provided by Alison Roman

Categories     Pasta     Quick & Easy     Dinner     Lunch     Almond     Healthy     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  • Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
  • DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

ARTICHOKE WALNUT PESTO PASTA



Artichoke Walnut Pesto Pasta image

This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.

Provided by dicentra

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pasta
4 ounces walnut pieces
1 (15 ounce) can artichoke hearts, drained
1 garlic clove, crushed
1 lemon, zest of
1/4 cup flat leaf parsley, chopped
1/2 cup parmesan cheese, grated
black pepper
1/4 teaspoon nutmeg
1/3 cup olive oil
3 cups arugula, coarsely chopped

Steps:

  • Bring a large pot of water to a boil.
  • Cook the pasta until al dente.
  • In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
  • Pulse until chopped.
  • Stream in the olive oil until the pesto forms.
  • It should be thick and paste-like in consistency.
  • Place the pesto in the bottom of a large serving bowl.
  • Drain the pasta and add the hot pasta to the bowl.
  • Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
  • Adjust the salt and pepper and serve hot.

Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2

PASTA WITH ARTICHOKES AND PANCETTA



Pasta With Artichokes and Pancetta image

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI WITH ARTICHOKES & PESTO



Spaghetti with artichokes & pesto image

Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher

Provided by Sara Buenfeld

Categories     Main course, Pasta

Time 20m

Number Of Ingredients 7

350g spaghetti
2 eggs
2 tbsp milk
4 tbsp green pesto
50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
390g can artichoke , drained, quartered and dried
50g pine nuts

Steps:

  • Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
  • Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
  • Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
  • Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.

Nutrition Facts : Calories 565 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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2013-06-02 Reserve 2 cups pasta cooking liquid. Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper. Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by ¼ cupfuls until saucy. Season with additional salt pepper and sprinkle the top ...
From therecipecritic.com


12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER | ALLRECIPES
2020-12-15 this link opens in a new tab. "This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic," according to recipe creator DMCCRACKEN. "The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta." 5 of 12.
From allrecipes.com


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