Directions:
- In a large saucepan , bring salted water to a boil and add pasta. cook till pasta is done, about 10-15 minutes. Drain but do not rinse.
- While pasta is cooking, make the pesto sauce. In a blender, combine basil, olive oil, parmesan, pine nuts, garlic, salt and pepper. Puree till smooth. Set aside.
- Drain the water off the dried tomatoes. In a large saucepan over medium heat, saute artichokes, tomatoes and lack olives in the oil remaining on the artichokes until warm.
- Add pasta, cream and pesto sauce and stir until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper and garnish with additional parmesan, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.72 Kcal (1117 kJ) | ||
| Calories from fat | 202.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.5g | 35% | |
|---|---|---|---|
| Cholesterol | 23.71mg | 8% | |
| Sodium | 1166.88mg | 49% | |
| Potassium | 229.09mg | 5% | |
| Total Carbs | 10.94g | 4% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 5.57g | 11% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 216.92 Kcal (908 kJ) | ||
| Calories from fat | 164.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.3g | 35% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 8% | |
| Sodium | 949mg | 49% | |
| Potassium | 186.32mg | 5% | |
| Total Carbs | 8.9g | 4% | |
| Sugars | 2.77g | 14% | |
| Dietary Fiber | 3.29g | 16% | |
| Protein | 4.53g | 11% | |
| Vitamin C | 2.5mg | 5% | |
| Iron | 0.6mg | 4% | |
| Calcium | 73.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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