Lemon Pesto Pasta Sauce with Artichoke

A citrussy and refreshing lemon pesto pasta sauce with Parmesan, toasted nuts, and sweet earthy artichokes.

📝 Ingredients

• 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 )

👨‍🍳 Instructions

1. 1Place 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. 2Cook 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. 3In 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. 4Put 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. 5Serve immediately topped with optional fresh basil and more grated Parmesan.