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Wednesday, August 26, 2015

Barilla® Spaghetti With Artichoke And Pistachio Pesto

Ingredients

  • Servings: 6
  • 6 frozen artichokes
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 cup unsalted pistachios
  • 1 clove garlic, peeled
  • 2 tablespoons grated romano cheese
  • 3 tablespoons packed parsley
  • salt and pepper to taste
  • 1 (454 g) package barilla® spaghetti

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of water to a boil; season with salt.
  • saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. set aside to cool.
  • process pistachios, garlic, romano cheese, and parsley in a blender until smooth. turn the blender off. season with salt and black pepper. add artichokes and remaining olive oil. pulse a few times until a coarse consistency is reached.
  • cook pasta according to package directions. drain pasta and reserve 1/2 cup of pasta cooking liquid.
  • toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

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