Cooking description:
More on how to make pesto and artichoke pasta below. For this recipe, fusilli pasta tastes best because it adheres better to the sauce. If desired, you can add finely chopped capers and grated hard cheese to the pasta. Artichokes can be taken canned or pickled in oil, it doesn't matter.
Purpose: Dinner / Haste
Main Ingredient: Vegetables / Artichoke / Pasta
Dish: Hot dishes / Pasta
Cuisine geography: Italian / European
Diet: Lean meals / Vegetarian food
Ingredients:
- Garlic - 1-2 Cloves
- Breadcrumbs - 35 Grams
- Pasta - 200 Grams
- Artichokes - 200 Grams (pickled or canned)
- Pesto sauce - 4-6 Art. spoons
- Parsley - 1/4 Bunch
- Salt - To taste
- Ground black pepper - To taste
Servings: 2
How to make Pesto and Artichoke Pasta
Prepare all ingredients.
Boil the pasta in boiling salted water until "Al dente". Drain the water.
Chop the garlic, then fry in oil for about 30 seconds. Add the breadcrumbs, cook for another 3-4 minutes.
Then salt and pepper, add finely chopped parsley.
Finely chop the artichokes in a food processor or with a knife.
Combine the chopped artichokes with the pesto sauce.
Combine pasta with pesto and breadcrumbs, stir.
The pasta with pesto and artichokes is ready, bon appetit!