Sauce pesto au citron pour pâtes et artichauts

Ingrédients

• 40 g walnuts, almonds or pine nuts ((Note 1))
• 80 g artichokes ((Note 4))
• 50 g Parmesan (finely grated (Note 2))
• 2 lemons (zest (Note 3))
• 1 lemon (juice )
• 80 ml olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional (Note 5))
• 1/4 tsp ground turmeric (optional (Note 6))
• 400 g pasta ((Note 7))
• 250 ml reserved pasta water ((Note 8))
• Parmesan (grated )
• Fresh Basil (chopped )

Préparation

1. 1

   Place a skillet on a medium to high heat and, lightly toast the nuts until they become lightly browned and fragrant. Remove them from the heat and set aside.

2. 2

   Cook the pasta according to the package instructions in a generously salted pan of boiling water until al dente. Before draining the pasta, reserve about a cup (250ml) of the cooking water.

3. 3

   In a food processor or blender, combine the toasted nuts, artichokes, Parmesan, lemon zest, lemon juice, olive oil, salt, garlic powder, and turmeric (if using). Blend the ingredients until they form a smooth paste.

4. 4

   Put the drained pasta into a separate bowl or pan, pour on the lemon pesto and toss together. Add reserved pasta water a tablespoon at a time until the sauce reaches the desired consistency.

5. 5

   Serve immediately topped with optional fresh basil and more grated Parmesan.