Artichoke & Herb Pasta
This light and fresh pasta dish comes together in 15 minutes, and can be served cold or warm. The best part is you can use the ‘sauce’ as a dip as well, so it’s like two recipes in one!
Ingredients
250g, Pasta
200g (1 can) Artichoke Hearts, drained
1/2 Cup, Fresh herbs (we used parsley for this recipe)
1/2 Cup, Walnuts
1 Tbsp, Lemon juice
1 Tbsp, The Salty Greek
1/4 Cup, Olive oil
1/4 Cup, Water
Recipe Steps
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions.
While the pasta is cooking, add the artichoke hearts, herbs, walnuts, lemon juice, The Salty Greek, olive oil and water to a food processor. Pulse until combined, being careful not to over-process. You’re aiming for small chunks, not a paste.
Drain pasta and return to the pot.
Toss pasta with the sauce.
Taste and season with The Salty Greek or extra lemon juice.
Tip: Use a short cut pasta such as rotini, penne, orzo, orecchiette, macaroni, fusilli, farfalle or bow tie that will catch the artichoke blend in the ridges. If you really love the flavour of artichokes, keep the liquid from the jar and use instead of water to mix the sauce.
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