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Artichoke Pesto Pasta garnished with chives and cashews on a circular white plate with a silver rim

Artichoke Pesto Pasta

This recipe takes veggies to a whole new level. We're talking about creamy pesto and artichoke goodness.
Join our kitchen adventure as we dive into artichokes and put together a plate of pure yum. This dish proves that veggie meals can be superstar delicious. So, let’s cook, eat, and enjoy!
5 from 1 vote
Print Pin Rate
Course: pasta, Side Dish
Cuisine: Italian, Pasta
Diet: Diabetic, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
Author: Jennifer Hanes MS, RDN, LD

Equipment

  • 1 large skillet
  • 1 large sauce pot

Ingredients

  • ¼ cup pine nuts (optional)
  • 2 tbsp olive oil extra virgin
  • 8 oz whole grain rotini pasta
  • 2-3 cloves garlic minced
  • 2 shallots finely minced
  • ⅔ cup dry white wine
  • ¾ cup prepared basil pesto
  • 1 14 oz can quartered artichoke hearts, packed in water chopped to small, bite-sized pieces
  • 1 14 oz can white beans drained and rinsed
  • 4 oz mozzarella "ciliegine" or pearls
  • 3 oz fresh baby spinach I used the pre-washed bagged spinach
  • fresh basil for garnish

Instructions

  • Bring salted water to a boil. Add pasta and cook to al dente according to the package directions. Start on the next steps while you wait. Drain when done, reserving 1/2 cup of pasta water.
    8 oz whole grain rotini pasta
  • If you're using the pine nuts, toast them in a warm skillet for 2-3 minutes. Don't walk away, and keep them moving. They'll go from toasted yumminess to burned real quick. Set aside.
    1/4 cup pine nuts
  • In your heated skillet, add your garlic and shallot. Saute for 2-3 minutes, stirring frequently.
    2 tbsp olive oil, 2-3 cloves garlic, 2 shallots
  • Add the white wine and bring to a gentle simmer.
    2/3 cup dry white wine
  • Add the pesto and whisk until combined and smooth.
    3/4 cup prepared basil pesto
  • Add your artichoke hearts, white beans, spinach, salt, and pepper. Simmer for 3-4 minutes. The spinach will wilt down considerably.
    1 14 oz can quartered artichoke hearts, packed in water, 1 14 oz can white beans, 3 oz fresh baby spinach
  • Add drained pasta. If the mixture is too thick or dry, gradually add the reserved pasta water until you reach your desired consistency. Remove pan from heat.
  • Mix in the mozzarella pearls and serve immediately.
    4 oz mozzarella
  • Garnish with fresh basil and toasted pine nuts
    fresh basil
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Nutrition

Calories: 453kcal | Carbohydrates: 28g | Protein: 15g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 688mg | Potassium: 577mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2501IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 4mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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