Ingredients
Units
Scale
- 1 cup artichoke lemon pesto
- 1/2 lb pasta (we like spaghetti)
- 1 cup reserved pasta water
- 1 cup marinated artichoke hearts, sliced into smaller pieces if necessary
- 2 cups baby arugula (or substitute with other greens like: baby spinach or swiss chard)
- zest of 1 lemon & more baby arugula for garnish
Instructions
- Bring a pot of well salted water to a boil & cook your pasta according to the package instructions
- While the pasta cooks, prepare your other ingredients. When the pasta has just a couple of minutes left to cook, heat a large saucepan over medium high heat, add in the artichoke lemon pesto and heat through. Add 1 cup of the pasta water to the pesto and stir to combine.
- Add in your cooked pasta and toss to coat the pasta in the sauce. Once pasta is nicely incorporated into the sauce, toss in the baby arugula and then your marinated artichoke hearts.
- Plate the pasta & garnish with lemon zest and a bit of fresh baby arugula.
Notes
This recipe makes four small servings or 2 large servings. Double the recipe if you want to serve this recipe as a main dish for 4-5 adults.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
