Artichoke and Sun-Dried Tomato Pasta with Basil Pesto

This vibrant pasta dish highlights the earthy taste of artichokes and the sweet tang of sun-dried tomatoes, brought together with fresh basil pesto. Ideal for quick dinners, the combination offers a balance of flavors in each bite. The artichokes provide a subtle nutty flavor, while the sun-dried tomatoes add a hint of sweetness. The pesto ties it all together with its aromatic basil and rich texture. Perfect for those looking to enjoy a wholesome and flavorful meal without spending too much time in the kitchen. Enjoy this dish as a standalone meal or pair it with your favorite salad.

Ingredients

• 12 oz spaghetti
• 1/2 cup sun-dried tomatoes, chopped
• 1 14 oz can artichoke hearts, drained and quartered
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted

Instructions

1. Cook the spaghetti according to package instructions. Once cooked, drain and set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3-4 minutes until they are heated through, stirring occasionally.
4. Add the cooked spaghetti to the skillet. Stir in the basil pesto and toasted pine nuts until the pasta is thoroughly coated and the ingredients are well combined.
5. Transfer the pasta to a serving dish. Optionally, garnish with fresh basil leaves.

Keywords: Versatile, Rich, Wholesome, Flavorful, Italian, Main Course

Spice Rack:

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---