Spring Pesto Pasta with Artichokes Recipe
Tired of pretending a sad salad is dinner? This spring pesto pasta struts in with sunshine, sass, and zero dairy drama. Artichokes add that bougie, mysterious flair like they summer in Tuscany and ghost men in Rome. Toss in peas, lemon, and herby pesto, and boom—you’ve got a bowl of edible joy. It’s creamy, bright, and green enough to make your yoga instructor weep. No cheese, no chickens, no nonsense. Just a pasta dish that screams “I meal prep, but I make it fashion.” You’ll eat it warm, cold, or directly from the pot. We won’t judge.
Spring Pesto Pasta with Artichokes Recipe
Bright, creamy vegan pesto coats tender pasta with zesty lemon, sweet peas, and flavorful artichokes. It’s basically spring vacation in a bowl.
Ingredients
For the Pasta:
- 12 oz pasta penne, fusilli, whatever’s in your pantry
- 1 cup frozen peas
- 1 cup canned artichoke hearts quartered
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper to taste
For the Pesto:
- 2 cups fresh basil
- ¼ cup walnuts or pine nuts
- 2 tbsp nutritional yeast
- 2 garlic cloves
- 2 tbsp lemon juice
- ¼ cup olive oil
- 3 –4 tbsp water adjust for texture
- Pinch of salt
Instructions
- Cook pasta in salted water. Add peas during last 2 minutes. Drain and set aside, like a queen cooling off post-spin class.
- While pasta cooks, blitz basil, nuts, garlic, lemon juice, nutritional yeast, and salt in a food processor. Add oil and water.
- Blend until smooth. Taste it. Swoon. Adjust water if it’s giving “chunky pesto” energy.
- Heat olive oil in a pan. Sauté artichokes until lightly golden, like your ideal tan.
- Add cooked pasta and peas to the pan. Toss in the pesto, stir well, and add lemon zest. Season to your vibe.
- Serve warm or chilled. Extra basil and crushed nuts on top if you’re feeling Instagram-y.
Notes
Nutritional Values (Per Serving):
- Calories: 360
- Total Fat: 14g
- Saturated Fat: 1.8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 11g
Vitamins & Minerals (Per Serving):
- Vitamin K: 50%
- Folate: 35%
- Iron: 20%
- Vitamin C: 22%
- Magnesium: 18%
Tips for Flavor and Diva Energy:
- Use fresh lemon juice, not that bottle from 2007 in the fridge.
- Sub spinach for basil if your garden is underperforming.
- Swap artichokes for roasted zucchini if you’re feeling wild.
- Add red pepper flakes if you’re spicy and know it.
- Make extra pesto and freeze it. You’ll thank yourself during your next “nothing in the fridge” meltdown.
