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.