Vegan White Pesto Pasta
I recently discovered a passion for artichokes. It was the only starter I could eat with my food restrictions in Rome, and honestly I’m glad it was since it introduced me to a new food I’d never been interested in! Artichokes form the base of this pesto, which is accompanied by toasted almonds, lemon and garlic. Yummy! You’ll never want to eat pesto pasta any other way! (except for my pasta with green olive pesto…. this recipe is hard to beat)
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- Preparation time: 10 minutes
- Cooking time: 10 minutes
Ingredients
Pesto Pasta
- 1 can (398 ml) artichokes, well drained
- 1/3 cup (80 ml) sliced toasted almonds
- 1/3 cup (80 ml) olive oil
- Zest of 1 large lemon, well washed
- 1 tablespoon (15 ml) lemon juice
- 2 garlic cloves, minced
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste (I recommend plenty)
- 400 g rigatonis
- 1 cup (250 ml) cooking water
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Preparation
Pesto Pasta
- Place all ingredients except pasta and cooking water in a narrow container. Using a hand blender, blend until smooth.
- In a pot of boiling salted water, cook pasta according to package instructions. Remove 1 cup (250 ml) of cooking water. Drain pasta.
- In a non-stick frying pan heated over medium heat, pour in the pesto and cooking water and stir lightly. Add the pasta and stir gently. To serve.
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