Artichoke and Rocket (Arugula) Pesto Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have no idea why but I have never tried marinated Artichoke hearts and have had a jar stored in my pantry for ages. Rocket is growing extremely well in my garden right now so thought I would try this recipe soon. Ingredients:
340 g marinated artichoke hearts |
1 cup macadamia nuts |
1 bunch rocket, washed and trimmed |
2 garlic cloves |
1/2 cup parmesan cheese, finely grated |
salt and pepper, to taste |
500 g spiral pasta |
parmesan cheese, extra if desired |
Directions:
1. Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl.
2. Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta.
3. Add pesto to the pasta and toss to combine.
4. Serve immediately topped with additional parmesan if desired.
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