Artichoke and Walnut Pesto Pasta

FOODISTA
12Ingredients
40Minutes
1210Calories

Ingredients

US|METRIC
  • coarse salt
  • 1 pound pasta (penne rigate)
  • 4 ounces walnut pieces (toasted)
  • 15 ounces artichoke hearts (drained)
  • 1 large garlic clove (cracked away from the skin, for good measure, I threw in 2)
  • 1 zest (lemon)
  • 1 handful flat leaf parsley leaves (fresh, I used dry parsley, as I had plenty)
  • 1/2 cup grated Parmesan cheese
  • black pepper (coarse)
  • 1/4 teaspoon ground nutmeg (or grated)
  • 1 cup olive oil
  • 3 cups arugula (coarsley chopped, 2 small bunches or baby spinach leaves … I went with)
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    Made it

    Directions

    1. Bring a large pot of water to a boil. Salt the water then add the pasta and cook it according to package directions, to al dente.
    2. In the bowl of a food processor, combine the walnuts, artichoke hearts, garlic, lemon zest, parsley, Parmesan cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the olive oil in a slow stream until the pesto forms. It should be thick and pastelike in consistency.
    3. Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula or spinach and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper and serve.
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    NutritionView More

    1210Calories
    Sodium20% DV470mg
    Fat122% DV79g
    Protein55% DV28g
    Carbs35% DV105g
    Fiber64% DV16g
    Calories1210Calories from Fat710
    % DAILY VALUE
    Total Fat79g122%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol10mg3%
    Sodium470mg20%
    Potassium830mg24%
    Protein28g55%
    Calories from Fat710
    % DAILY VALUE
    Total Carbohydrate105g35%
    Dietary Fiber16g64%
    Sugars6g12%
    Vitamin A20%
    Vitamin C35%
    Calcium25%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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