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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Let me tell you a little story. One summer, I spent a few weeks in Liguria, Italy – the birthplace of pesto! I remember wandering through local markets, the air thick with the scent of basil, garlic, and pine nuts. One afternoon, an old woman shared her family's pesto recipe with me. While this recipe isn't exactly hers (I’ve put my own spin on it, naturally!), it honors that tradition of simple, fresh ingredients. There's just somethin' special about pesto pasta, ya know? It's like a warm hug on a plate. So, let's get cooking!
The beauty of this dish is its versatility. Feel free to swap ingredients based on what you have on hand or what tickles your fancy. Sun-dried tomatoes instead of artichoke hearts? Go for it! Toasted walnuts instead of pine nuts in the pesto? Absolutely! And don't even get me started on different types of pasta... Honestly, sometimes I think about opening a pesto pasta restaurant. I think it would be really fun!
Now, I’m not going to lie. Making pesto from scratch is way better than using store-bought. The flavor is just so much more vibrant. But hey, life is busy! If you're short on time, don't hesitate to use a good quality store-bought pesto. Just make sure to taste it and adjust the seasoning as needed. Sometimes store-bought pesto can be a little…bland. Just another option you could go for. Let’s dive in to this delicous Pesto Pasta with Artichoke Hearts and Capers.
Required Equipments
- Large Pot
- Food Processor
- Colander
- Large Bowl or Pot
- Measuring Cups
- Measuring Spoons
Pesto Pasta with Artichoke Hearts and Capers: Frequently Asked Questions
Pesto Pasta with Artichoke Hearts and Capers
This vibrant pesto pasta dish combines the freshness of homemade pesto with the briny tang of artichoke hearts and capers, creating a quick and satisfying meal. Ready in under 30 minutes, it's the perfect weeknight indulgence.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your favorite pasta shape (penne, fusilli, and linguine work well!) and cook according to package directions until al dente. I generally like to use penne or rotini for this dish, as they have lots of nooks and crannies to hold the pesto.
- Prepare the pesto: While the pasta is cooking, prepare the pesto. In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and a pinch of salt. Pulse until finely chopped. While the processor is running, slowly drizzle in olive oil until the pesto forms a smooth paste. Don't over-process, or the pesto will become bitter. If you don’t have a food processor, you can finely chop the ingredients and mix them together by hand. It will require some elbow grease, but the flavor will be just as delicious!
- Drain and reserve pasta water: Once the pasta is cooked, drain it, reserving about 1 cup of the pasta water. The pasta water is liquid gold! It helps to create a creamy sauce that clings to the pasta. This is essential, don't skip it!
- Combine pasta, pesto, artichoke hearts, and capers: In the same pot (or a large bowl), combine the cooked pasta, pesto, artichoke hearts, and capers. Toss gently to coat, adding a little of the reserved pasta water at a time until the sauce reaches your desired consistency. I like mine nice and saucy, so I usually use about half a cup of the pasta water. Pro tip: Make sure the pasta is still hot when you add the pesto; this helps the pesto emulsify and cling to the pasta.
- Season to taste: Season with salt and pepper to taste. Remember that both capers and Parmesan cheese are salty, so start with a small amount and adjust as needed. I usually add a pinch of red pepper flakes for a little kick!
- Serve immediately: Serve the pesto pasta immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil, if desired. A drizzle of olive oil never hurts, either! You can also serve this dish cold as a pasta salad. It's great for picnics or potlucks.
📝 Notes
- For a creamier sauce, add a tablespoon of cream cheese or mascarpone to the pesto.
- Add some grilled chicken or shrimp for extra protein.
🍎 Nutrition
Calories: 650 kcal
Protein: 25 g
Fat: 30 g
Carbohydrates: 75 g
Fiber: 5 g
Calcium: 200 mg
