When time is tight, a reliable 30-minute pasta is a lifesaver. Artichoke Pesto Pasta is creamy, satisfying, and ideal for busy weeknights.
For a different twist, try a red pesto variation such as Busiate with Pesto Trapanese.
If you like quick pasta dinners, also consider Spaghetti with Garlic and Oil, Sausage and Fennel Pasta, or Pasta with Peas and Pancetta.
Why Artichoke Pasta
Simple pasta dishes are a staple in our house. Adding artichokes to a pesto pasta brings extra heartiness and texture without overcomplicating the dish. I often fold chopped artichokes into the finished pasta so you get both creamy pesto and pleasant bites of artichoke.
Artichokes can be a tough sell for picky eaters, but blending some into the pesto softens their appearance and integrates them into the sauce so the flavor is subtle. Serve the pasta with Italian chicken cutlets or a protein of your choice and it becomes a family-friendly meal.
If you enjoy artichokes, this dish delivers extra flavor that makes seconds tempting. Leftover pesto freezes well or can be used to stuff chicken breasts for another easy meal.
Ingredient Notes and Substitutions
- Artichokes. Marinated artichokes or artichokes packed in water both work. I prefer artichokes in water so I can control the dish’s flavor, but either option is fine—just drain them well.
- Spaghetti. This recipe shines with a long pasta like spaghetti or linguine. The texture of long strands pairs nicely with the chunky artichokes; avoid very fine pastas such as angel hair.
- Pesto. This is a traditional basil pesto with artichokes added. You can swap in pistachio pesto, pea pesto, or a kale-walnut pesto depending on what you have on hand.
- Olive Oil. Use good-quality olive oil—the oil influences the pesto’s flavor. Look for single-origin extra virgin olive oil when possible.
- Cheese. Parmigiano-Reggiano is recommended, but Pecorino Romano is a tasty substitute if needed.
*See the recipe card below for exact ingredient quantities and full directions.
How to make Artichoke Pesto Pasta
With ingredients prepped, this pasta comes together in about 30 minutes. The pesto can also be made ahead of time.
Step 1: In a food processor, combine basil, garlic, salt, lemon juice, and pine nuts. Process until finely broken down. Add the artichoke hearts and pulse until incorporated.
Step 2: With the processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired texture—about 1/2 cup, possibly a bit more. Stir in the Parmigiano.
Step 3: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-low heat. Add sliced garlic and crushed red pepper and sauté gently for about a minute until fragrant.
Step 4: Stir in the chopped artichokes and cook for another minute. Squeeze in the lemon juice and add about 1/2 cup of reserved pasta water to the pan to loosen the sauce.
Step 5: Drain the spaghetti and add it to the pan. Remove the pan from the heat, then stir in the pesto.
Step 6: Toss the pasta to coat, adding another 1/2 cup of pasta water if you want a creamier sauce. Finish with additional Parmigiano and toasted pine nuts, then serve with fresh basil.
Serve with extra Parmigiano, pine nuts, and basil. This recipe is quick, flavorful, and pairs well with other simple pastas like Classic Linguine Alla Puttanesca or Creamy Mushroom Pasta.
Pro-Tips
- Drain artichokes thoroughly before adding them to the pesto.
- When sautéing garlic, cook low and slow so it doesn’t burn; time adding pasta water so the garlic remains tender and fragrant.
- Don’t be shy with pesto: use what you need and save any extra for sandwiches, grilled chicken, or to freeze for later use.
Recipe FAQs
No. I prefer to add pesto off the heat. Adding it to a hot pan can cause the cheese to clump and change the sauce’s texture. Let the pesto come to room temperature before stirring it in.
Yes. Pesto keeps in the refrigerator for up to 7 days if stored in an airtight container, and it can also be frozen for longer storage. Bring it to room temperature before using.
Store leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat with a splash of olive oil or a bit of water to restore creaminess.
What to Serve it with
Artichoke Pesto Pasta is great on its own but pairs well with added protein or a fresh salad for a more complete meal.
- Chicken. Fold sliced roasted or grilled chicken into the pasta or serve it alongside cast-iron chicken breast, grilled lemon-pepper thighs, or chicken spiedini.
- Seafood. Pair the pasta with simple pan-seared fish, fried oreganata-style flounder, or add cooked shrimp directly to the dish for a shrimp-and-pesto variation.
- Beef. Serve with steak or a hearty burger for a heartier plate.
- Salad. A crisp salad balances the richness—try a green bean salad, a BBQ chicken salad, or a grilled shrimp salad with a bright dressing.
More 30-minute Recipes
-
Shrimp Tacos with Mango Lime Salsa
-
Summer Farro Salad with Cannellini Beans
-
Italian Pink Sauce with Sausage
-
Italian Summer Pasta with Zucchini
Please leave a comment and star rating in the recipe card if you try this—feedback is always appreciated.
Artichoke Pesto Pasta
Vincent DelGiudice
Pin Recipe
Equipment
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1 food processor
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1 large saucepan
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1 large pot
Ingredients
Pesto
- 2 cups basil, packed
- ½ cup olive oil
- 1 teaspoon salt
- 1 clove garlic
- 2 tablespoon lemon juice
- ¼ cup pine nuts
- ¼ cup parmigiana
- 4 artichoke hearts
Pasta
- 1 lb spaghetti
- 2 tablespoon olive oil
- 1 clove garlic, sliced
- 1 teaspoon crushed red pepper
- 1 cup artichoke hearts, chopped
- ½ lemon, juiced
Instructions
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Combine basil, garlic, salt, lemon juice, and pine nuts in a food processor and process until broken down. Add the artichokes and pulse until combined.
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With the processor on low, drizzle in the olive oil until the pesto reaches the desired texture (about ½ cup). Stir in the Parmigiano.
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
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Heat 2 tablespoons olive oil in a large saucepan over medium-low. Add sliced garlic and crushed red pepper and sauté for about 1 minute. Stir in chopped artichokes, squeeze in lemon juice, and add ½ cup reserved pasta water to the pan.
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Drain the spaghetti and add it to the pan. Remove from heat, stir in the pesto, and combine. Add another ½ cup pasta water if you want a creamier sauce. Top with Parmigiano and pine nuts and serve.
Video
Notes
- Drain artichokes well before using, especially if they are marinated.
- Cook the garlic gently so it stays soft and aromatic—add pasta water at the right time to prevent overcooking.
- Save any leftover pesto for sandwiches, grilled chicken, or to freeze for later.