Almond-Herb Pesto Pasta With Artichoke and Tomato

Total Time
35mins
Prep 20 mins
Cook 15 mins

From Everyday with Rachel Ray August 09

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
  2. While the pasta is working, using a food processor, puree the parsley, parmigiano-reggiano, vegetable stock, almonds, tarragon, mint and garlic; season with salt and pepper. With the machine on, drizzle in the extra virgin olive oil.
  3. In a serving bowl, combine the artichoke hearts and pesto. Add the reserved pasta cooking water, then stir in the pasta and season with salt and pepper.
  4. In a bowl, season the tomatoes with salt.
  5. Serve the pasta with the tomatoes and ricotta for mixing inches.