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Pasta with Artichoke Pesto




Source of Recipe


chow.com






Recipe Introduction


Artichokes, ricotta, lemon, and herbs combine for a quick and elegant pesto. Toss it with pasta for an easy meal, or nix the pasta and pasta water to serve it as a dip with crackers.





List of Ingredients



• 2 cups canned whole artichoke hearts, rinsed, drained, and halved (from 2 [14-ounce] cans)
  
• 1/2 cup fresh ricotta
  
• 1/4 cup olive oil
  
• 1 packed teaspoon freshly grated lemon zest (from 1/2 medium lemon)
  
• 1/3 cup packed finely minced basil leaves
  
• 1 pound dried pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle
  






Instructions



1. Bring a large pot of well-salted water to a boil.
   
2. In a blender or food processor, purée artichoke hearts, ricotta, and olive oil until smooth (it will resemble hummus). Transfer to a nonreactive bowl and stir in lemon zest and basil; season well with salt and freshly ground black pepper.
   
3. Cook pasta according to the package directions. When draining it, reserve 1/2 cup of the cooking water for the sauce.
   
4. Return drained pasta to the pot and place over medium heat; add artichoke pesto and reserved cooking water. Stir until cheese begins to melt and ingredients are thoroughly combined; serve immediately.
   






Final Comments


What to buy: To avoid strange flavor combinations, look for canned artichoke hearts that are not seasoned (i.e., that are packed in water, not oil and herbs).

Any kind of short, tubular pasta or other small, shaped pasta will work in this dish. We especially like it with rigatoni.

Game plan: You can make this pesto in advance—just pull it out of the refrigerator and give it a quick stir right before you serve it. It will stay fresh, covered and refrigerated, for 1 week.

Makes: 4 servings (about 2 cups pesto)