Pasta with artichoke pesto

How to prepare pasta with artichoke pesto: ingredients and recipe to create a substantial and tasty first course in a short time!

Pasta with artichoke pesto is a first course as simple to prepare as it is good. The condiment is made with artichokes cooked in a pan and then processed with ricotta, walnuts, oil and parmesan to obtain a smooth and creamy pesto.

Generally, artichokes begin to be harvested with the arrival of spring, at the end of the winter cold, but in some regions of the South, thanks to the milder climate it is possible on the market stalls from October to April .

Preparation of pasta with artichoke pesto and ricotta

1. First, take the artichokes, remove the stems, tips and tough outer leaves.
2. Cut the artichokes in half, remove the internal beard, then cut the artichokes into strips and gradually immerse them in a bowl with water and lemon juice.
3. Then put a pan of water on the heat to cook the pasta, bring to the boil, salt the water and dip the pasta into it.
4. Meanwhile, drain the artichokes well from the soaking liquid and cook them in a pan with a drizzle of oil for about ten minutes , taking care to close the lid tightly.
5. After this cooking time, turn off the heat and transfer the artichokes into the blender jug.
6. Add the ricotta, a couple of tablespoons of grated parmesan and the walnuts. Start blending, add the olive oil little by little and just enough to obtain a smooth cream.
7. Drain the pasta, season with pesto and serve immediately. If you like, you can complete everything with a generous sprinkling of grated parmesan and other coarsely chopped walnut kernels. Enjoy your meal!

How to store: Pesto prepared following this recipe can be stored in a glass jar tightly covered with olive oil and in the refrigerator for 1-2 days . If you use fresh products you can also freeze it so you always have it available.

Another recipe to try is pasta with artichokes and prawns !