Barilla Spaghetti With Artichoke And Pistachio Pesto Recipes

BARILLA® SPAGHETTI WITH ARTICHOKE AND PISTACHIO PESTO

Barilla® Spaghetti with Artichoke and Pistachio Pesto image

A freshly blended artichoke, pistachio, and parsley pesto brings brilliant flavour to Barilla® Spaghetti pasta.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

6 each frozen artichokes
6 tablespoons extra-virgin olive oil, divided
½ cup unsalted pistachios
1 clove garlic, peeled
2 tablespoons grated Romano cheese
3 tablespoons packed parsley
1 pinch salt and pepper to taste
1 (454 g) package Barilla® Spaghetti

Steps:

Bring a large pot of water to a boil; season with salt.
Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked. Set aside to cool.
Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth. Turn the blender off. Season with salt and black pepper. Add artichokes and remaining olive oil. Pulse a few times until a coarse consistency is reached.
Cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta cooking liquid.
Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 61 g, Cholesterol 2.6 mg, Fat 20.3 g, Fiber 4.4 g, Protein 12.9 g, SaturatedFat 2.9 g, Sodium 107 mg, Sugar 0.9 g

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