If you love creamy pesto pasta, you need to try this! The avocado makes it super creamy, and the combo of pesto, peas, and roasted artichokes is seriously so good. Perfect for an easy dinner! 🫛
SERVING SIZE: 4
THE RECIPE:
Preheat oven to 400°F.
Spread the quartered artichoke hearts on a baking sheet, lightly spray with olive oil, and roast for 20–25 minutes until slightly crispy and golden.
While the artichoke hearts are roasting, bring a large pot of salted water to a boil. Cook pasta (I used thick macaroni) according to package instructions. Before draining, reserve ½ cup of pasta water, then drain and set aside.
If using frozen peas, heat or thaw until ready to eat.
In a blender, combine the avocado, lemon juice, garlic, arugula, basil, parmesan, pine nuts, salt, olive oil, and reserved pasta water. Blend until smooth and creamy.
In a large bowl, add in the cooked pasta, peas, and roasted artichokes. Pour the pesto over top and toss until everything is evenly coated!
If you are serving the dish cold or at room temperature, toss in some arugula for extra freshness. (I love adding another green!)
Top with extra Parmesan and pine nuts, if desired, and dig in!
Roasted Artichoke & Pea Pesto Pasta with Arugula
Ingredients
For The Pasta:
- 2½ cups pasta dry, uncooked (I’m using thick macaroni!)
- 1½ cups green peas thawed or heated if frozen
- 12-14 oz artichoke hearts quartered
- 2 cups arugula optional (for extra greens, especially if serving cold or room temp)
For The Pesto:
- ½ avocado
- juice of ½ lemon
- 2 garlic cloves or ½ tsp garlic powder
- 1 cup arugula packed
- 1 cup basil packed
- ½ cup Parmesan cheese
- ¼ cup pine nuts
- 1 tsp salt
- ¼ cup olive oil
- ½ cup pasta water
Instructions
- Preheat oven to 400°F.
- Spread the quartered artichoke hearts on a baking sheet, lightly spray with olive oil, and roast for 20–25 minutes until slightly crispy and golden.
- While the artichoke hearts are roasting, bring a large pot of salted water to a boil. Cook pasta (I used thick macaroni) according to package instructions. Before draining, reserve ½ cup of pasta water, then drain and set aside.
- If using frozen peas, heat or thaw until ready to eat.
- In a blender, combine the avocado, lemon juice, garlic, arugula, basil, parmesan, pine nuts, salt, olive oil, and reserved pasta water. Blend until smooth and creamy.
- In a large bowl, add in the cooked pasta, peas, and roasted artichokes. Pour the pesto over top and toss until everything is evenly coated!
- If you are serving the dish cold or at room temperature, toss in some arugula for extra freshness. (I love adding another green!)
- Top with extra Parmesan and pine nuts, if desired, and dig in!
