Artichoke and Sun-Dried Tomato Pasta with Basil Pesto

Artichoke and Sun-Dried Tomato Pasta with Basil Pesto

Tender pasta tossed with briny artichokes, chewy sun-dried tomatoes, and fragrant basil pesto.

Total 25 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This Mediterranean-inspired pasta comes together quickly by combining jarred artichoke hearts, oil-packed sun-dried tomatoes, and prepared basil pesto with hot pasta and a splash of starchy cooking water. It's a weeknight-friendly dinner that leans on pantry staples for bright, herby flavor with minimal chopping or cooking.

Ingredients

  • 12 ounces penne or fusilli pasta
  • 1 cup basil pesto
  • 1 jar marinated artichoke hearts, drained and halved (about 12 ounces)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1/3 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup pine nuts, toasted
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste
  • 2 tablespoons fresh basil leaves, thinly sliced, for garnish

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the pasta according to package directions until al dente.

  2. Reserve 1/3 cup of the pasta cooking water, then drain the pasta and return it to the pot.

  3. Add the basil pesto to the hot pasta and toss, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly.

  4. Add the artichoke hearts, sun-dried tomatoes, Parmesan cheese, and red pepper flakes, and toss gently to combine over low heat until warmed through.

  5. Season with salt and black pepper to taste.

  6. Divide the pasta among bowls and top with toasted pine nuts, sliced fresh basil, and additional Parmesan cheese.

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    Artichoke and Sun-Dried Tomato Pasta with Basil Pesto

    This Mediterranean-inspired pasta comes together quickly by combining jarred artichoke hearts, oil-packed sun-dried tomatoes, and prepared basil pesto with hot pasta and a splash of starchy cooking water. It's a weeknight-friendly dinner that leans on pantry staples for bright, herby flavor with minimal chopping or cooking.

    25 min 4 servings 520 cal

    Ingredients

    • 12 ounces penne or fusilli pasta
    • 1 cup basil pesto
    • 1 jar marinated artichoke hearts, drained and halved (about 12 ounces)
    • 1/2 cup sun-dried tomatoes in oil, drained and sliced
    • 1/3 cup reserved pasta water
    • 1/2 cup grated Parmesan cheese, plus more for serving
    • 1/4 cup pine nuts, toasted
    • 1/4 teaspoon red pepper flakes
    • salt, to taste
    • black pepper, to taste
    • 2 tablespoons fresh basil leaves, thinly sliced, for garnish

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the pasta according to package directions until al dente.

    2. 2

      Reserve 1/3 cup of the pasta cooking water, then drain the pasta and return it to the pot.

    3. 3

      Add the basil pesto to the hot pasta and toss, adding reserved pasta water a little at a time until the sauce coats the pasta smoothly.

    4. 4

      Add the artichoke hearts, sun-dried tomatoes, Parmesan cheese, and red pepper flakes, and toss gently to combine over low heat until warmed through.

    5. 5

      Season with salt and black pepper to taste.

    6. 6

      Divide the pasta among bowls and top with toasted pine nuts, sliced fresh basil, and additional Parmesan cheese.