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.

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