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Lemony Artichoke Pesto Notta Pasta

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

2 3/4 cups pesto, 8 servings


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
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.

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

Nutrition Facts:*



FAT: 11g 


SODIUM: 510mg 

CARBS: 50g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Lemony Artichoke Pesto Notta Pasta

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