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Pasta with Artichoke Pesto

Aida Mollenkamp
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

2 14 ounce cans

Artichoke hearts

1/3 cup

Basil, packed fresh leaves

1

packed tsp Lemon

1 lb

Pasta

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil

1

finely grated parmesan cheese (about 1 ounce)

1/2 cup

Whole-milk ricotta cheese