Ingredients

The following ingredients have 4 Servings
  • 8 ounces San Giorgio Rigatoni (cooked al dente according to package directions and drained, or other New World Pasta of your choice)
  • 12 ounces artichoke hearts (drained)
  • 1 fresh lemon
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 1/4 teaspoon fine sea salt
  • 1 dash white pepper
  • 2 tablespoons pine nuts (lightly toasted)
  • 2 tablespoons sun dried tomatoes (minced)
  • 2 tablespoons parmesan reggiano cheese (grated)
  • Grilled Chicken or Seafood (optional)

Instruction

  • In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
  • Add shallot, garlic, fine sea salt and white pepper, pulsing several more times. Set aside.
  • In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
  • Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
  • If you've made this recipe, come back and let us know how it was!