Artichoke and Sun-Dried Tomato Pasta with Basil Pesto

Enjoy a delightful blend of flavors with this artichoke and sun-dried tomato pasta, enhanced by vibrant basil pesto.

Ingredients

• 8 oz pasta of choice
• 1 cup sun-dried tomatoes, thinly sliced
• 1 can artichoke hearts, drained and quartered
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• to taste salt and pepper

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3-4 minutes, stirring occasionally.
4. Lower the heat and add the cooked pasta to the skillet. Stir in the basil pesto, ensuring the pasta is evenly coated.
5. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.
6. Serve hot, garnished with additional Parmesan cheese if desired.

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