Almond-Herb Pesto Pasta With Artichoke and Tomato
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- salt and pepper
- 1 lb penne rigate
- 1 cup flat leaf parsley
- 2⁄3 cup grated parmigiano-reggiano cheese or 2/3 cup pecorino romano cheese
- 1⁄2 cup vegetable stock
- 1⁄4 cup slivered almonds, lightly toasted
- 1⁄4 cup fresh tarragon leaves
- 1⁄4 cup fresh mint leaves
- 1 large garlic clove
- 1⁄3 cup extra virgin olive oil
- 1 (14 ounce) can artichoke hearts, chopped thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
directions
- 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.
- 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.
- 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.
- In a bowl, season the tomatoes with salt.
- Serve the pasta with the tomatoes and ricotta for mixing inches.
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RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)