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🍝 Creamy Pasta with Artichoke Pesto and Tomatoes

594 kcal · 30 min · 4 servings

Ingredients

• 500 g Tagliatelle
• Salt
• 400 g artichoke hearts (jar)
• 1 garlic clove
• 0.5 unwaxed lemon (zest and juice)
• 4 tbsp grated Parmesan
• 4 tbsp olive oil
• Pepper (from the mill)
• 80 g dried tomatoes (in oil)
• 1 splash dry white wine
• 1 handful arugula

Instructions

1. 1. Bring water to a boil and add salt. Cook the pasta in it until al dente. Then drain it.
2. 2. Take about 150 grams of the artichokes from the can and set them aside. You will need these later for garnishing.
3. 3. Drain the rest of the artichokes well. Cut them into wedges.
4. 4. Put the remaining artichokes into a blender.
5. 5. Peel the garlic.
6. 6. Add the garlic, lemon zest, lemon juice, 2 tablespoons of Parmesan, and some oil to the artichokes in the blender.
7. 7. Blend the mixture until smooth.
8. 8. Gradually add more oil until the pesto is thick and creamy.
9. 9. Season the pesto with salt and pepper.
10. 10. Drain the tomatoes. Catch 2 to 3 tablespoons of tomato oil in a small container.
11. 11. Chop the tomatoes into small pieces.
12. 12. Heat the caught tomato oil in a hot pan.
13. 13. Add the tomatoes and the remaining artichoke pieces to the pan.
14. 14. Deglaze the mixture with wine.
15. 15. Let the liquid reduce slightly.
16. 16. Rinse the arugula briefly under cold water.
17. 17. Shake the arugula dry.
18. 18. Remove the tough stems from the arugula.
19. 19. Tear the arugula leaves into smaller pieces.
20. 20. Add the drained pasta and the arugula to the pan with the tomatoes.
21. 21. Mix everything well together.
22. 22. Serve the pasta on plates.
23. 23. Grind some pepper over the pasta.
24. 24. Sprinkle the remaining Parmesan on top.
25. 25. Garnish the pasta with the artichoke pieces set aside earlier.
26. 26. Serve the pesto separately.

Nutrition per serving

• kcal: 594
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 91 g