Aida's Artichoke Pesto

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Aida's Artichoke Pesto

 

2 cups canned whole artichoke hearts, rinsed, drained, and halved (from 2

[14-ounce] cans)

1/2 cup fresh ricotta

1/4 cup olive oil

1 packed teaspoon freshly grated lemon zest (from 1/2 medium lemon)

1/3 cup packed finely minced basil leaves

1 pound dried pasta, such as rigatoni, ziti, penne rigate, conchigliette, or

farfalle

 

 

 

 

Bring a large pot of well-salted water to a boil.

In a blender or food processor, purée artichoke hearts, ricotta, and olive oil

until smooth (it will resemble hummus). Transfer to a nonreactive bowl and stir

in lemon zest and basil; season well with salt and freshly ground black pepper.

Cook pasta according to manufacturer’s directions. When draining pasta,

reserve 1/2 cup of cooking water for the sauce.

Return drained pasta to the pot and place over medium heat; add artichoke pesto

and reserved 1/2 cup cooking water. Stir until cheese begins to melt and

ingredients are thoroughly combined; serve immediately.

 

Makes: 4 servings (about 2 cups pesto)

 

Author: Aïda Mollenkamp

Source: Chow.com

Formatted by Chupa Babi: 02.26.08

 

Artichokes, ricotta, lemon, and herbs meet up for a quick and elegant pesto..

Toss it with pasta for an easy meal, or nix the pasta and pasta water to serve

it as a dip with crackers.

 

What to buy: To avoid strange flavor combinations, look for canned artichoke

hearts that are not seasoned (i.e., packed in water, not oil and herbs).

 

Any kind of short, tubular pasta or other small, shaped pasta will work in this

dish. We especially like it with rigatoni.

 

Game plan: You can make this pesto in advance—just pull it out of the

refrigerator and give it a quick stir right before you serve it. It will stay

fresh, covered and refrigerated, for a week.

 

 

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