ARTICHOKE PESTO PASTA SALAD
SERVES 4 TO 6 SERVINGS
1 lb. (454g / 16oz) orecchiette (or gluten-free pasta)
1 (397g / 14 oz.) can artichoke hearts, drained (can also use marinated or frozen and thawed)
1 cup packed fresh Italian parsley
3/4 cup walnuts
1 garlic clove
1 tbsp. lemon juice
1 1/4 tsp. sea salt
1 tsp. freshly ground black pepper
1/2 cup olive oil
1/2 cup water
NUTRITIONAL VALUES
Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg
METHOD
Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to package directions.
Return to the pot after draining and rinsing with cold water.
Artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water in a food processor until combined. Don't overprocess the sauce; it should still have some texture.
Toss pasta with sauce and season with salt and pepper to taste.
Return to the pot after draining and rinsing with cold water.
Artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water in a food processor until combined. Don't overprocess the sauce; it should still have some texture.
Toss pasta with sauce and season with salt and pepper to taste.
