This pasta can be whipped up in about 10 minutes and it’s simply spring in a bowl! A new, fun take on pesto using artichoke, plus fruity olive oil and the fresh taste of mint make this dish bright and so flavorful. My favorite part that really makes the dish spring-friendly are the delicate noodles - they’re light and won’t weigh you down. It’s a perfect pasta dish for the season.
*** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are).
2 small servings, 1 large serving
1 1/2 cups artichoke hearts in oil - slightly drained
2 lemons - 1 zested, 2 juiced
3/4 cup fresh parsley leaves
1/4 Parmesan cheese
1/4 cup dry roasted macadamia nuts
1 large garlic cloved - chopped
Pinch red pepper flake
Kosher salt and pepper
1/4 cup fruity extra-virgin olive oil, plus more if needed
4 ounces angel hair pasta
Parmesan cheese - for topping
Mint - for topping
In a food processor, combine the artichoke hearts, lemon zest and juice, parsley, Parmesan, macadamia nuts, garlic, pepper flake, and a heavy dash of salt and pepper. Pulse until combined but slightly chunky. Stream in the olive oil, continuing to pulse until it comes together in the consistency of a pesto. Set aside.
Boil the pasta in salted water according to the package directions but watch closely and test every minute. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, and reserve the pasta water. Add the artichoke pesto, some Parmesan, some mint, and a little pasta water (about 2 tablespoons) then toss all together. Serve topped with more Parmesan and more mint.