Artichoke Pesto Linguine

Artichoke Pesto Linguine 150 Author: Canadian Living Credits: Artichoke Pesto Linguine 150

This fresh pesto comes together in minutes while the pasta is cooking. Its light taste and spring-green colour brightens up any table. Since you need only a small amount for this dish, you can freeze half for another use.

  • Portion size 4 servings

Ingredients

  • 12 oz linguine
  • 2 jars (6 oz/170 ml each) artichoke drained and rinsed
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup toasted pine nut
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper

Method

In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Reserving 3/4 cup (175 mL) of the liquid, drain and return to pot or place in serving bowl.

Meanwhile, in food processor, pulse together artichokes, parsley, pine nuts, Parmesan cheese, oil, salt and pepper until smooth. Transfer half to small airtight container and reserve for another use. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)

Add remaining pesto to pasta along with enough of the reserved cooking liquid to moisten; toss to coat.

Nutritional facts Per serving: about

  • Sodium 445 mg
  • Protein 14 g
  • Calories 454.0
  • Total fat 14 g
  • Cholesterol 3 mg
  • Saturated fat 2 g
  • Total carbohydrate 68 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 88.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke Pesto Linguine