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.