Ingredients

The following ingredients have 4 Servings
  • 1 lb dried pasta
  • 3 cups spinach
  • 1/2 cup walnuts
  • 1/2 cup artichoke hearts ((plus more for mix-ins if desired))
  • 1 1/2 lemons
  • 2 garlic cloves
  • 1/2 cup Parmesan cheese (fresh is best)
  • 1/2 tsp red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt

Instruction

  • In a large pot, cook the pasta in salted water. Drain and set aside when done.
  • Toast the walnuts in a skillet over medium heat until just fragrant. Stir occasionally to prevent burning. Remove from heat when done.
  • While the pasta is cooking, make the pesto. Combine the spinach, walnuts, artichoke, lemon juice, garlic, Parmesan, red pepper flakes, oil, and salt in a food processor. Blend until you reach your desired consistency (I like mine just slightly chunky).
  • If the sauce is too thick, add some additional water a little at a time. Season to taste with additional salt, lemon, red pepper, or Parmesan as needed.
  • Toss the pasta with the pesto. Stir in some additional chopped artichokes or vegetables as desired (tomatoes, asparagus, chicken, etc). Serve warm.