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