Lemony Artichoke Pesto Notta Pasta

This light and lemony pesto goes particularly well with our spaghetti style Notta Pasta. Top with chicken or shrimp for a tasty-looking treat.

Yield

2 3/4 cups pesto, 8 servings

Time

15 minutes to assemble
5 minutes to cook
Total Time: 20 minutes

Ingredients

1-16 oz box Notta Pasta Spaghetti
1/2 cup firmly packed basil leaves
1/2 cup firmly packed Italian parsley (flat leaf)
1/2 cup grated Parmesan cheese
1/4 cup, plus 2 tablespoons pine nuts, lightly toasted
2 cloves garlic
1 teaspoon salt
1-12 oz jar marinated artichokes, in oil
1/2 cup ricotta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
Optional toppings: sautéed chicken, shrimp or vegetables

Directions

1.	Put a large pot of salted water on to boil.
2.	Add to a food processor fitted with a metal blade basil leaves, parsley, Parmesan, 1/4 cup of pine nuts, garlic and salt. Process until finely minced.
3.	Add undrained artichokes, ricotta and lemon juice. Process until a smooth and creamy consistency.
4.	Boil Notta Pasta according to directions on box and drain, reserving 1/2 cup of pasta water. Rinse pasta quickly under cold water and drain again. Add pasta to a large bowl and add oil. Toss until pasta is lightly coated.
5.	Add 1 1/2 cups of pesto and toss well. Add pasta water if a thinner pesto is desired. Sprinkle with remaining pine nuts and serve immediately. This delicious pasta is delightful as is, or topped with sautéed chicken, shrimp or vegetables.

TOOLS & EQUIPMENT

Food Processor

Kitchen tip:

Remaining pesto will keep refrigerated for one week in an airtight container. It can also be frozen in ice cubes trays, and later whisked (1 or 2 cubes) into cream sauces.

Lemony Artichoke Pesto Notta Pasta

In this recipe

Notta Pasta Rice Spaghetti