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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

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

Method
 

  1. Cook pasta in salted water. Add peas during last 2 minutes. Drain and set aside, like a queen cooling off post-spin class.
  2. While pasta cooks, blitz basil, nuts, garlic, lemon juice, nutritional yeast, and salt in a food processor. Add oil and water.
  3. Blend until smooth. Taste it. Swoon. Adjust water if it’s giving “chunky pesto” energy.
  4. Heat olive oil in a pan. Sauté artichokes until lightly golden, like your ideal tan.
  5. Add cooked pasta and peas to the pan. Toss in the pesto, stir well, and add lemon zest. Season to your vibe.
  6. 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.