Fusilli with Artichoke Pesto

Fusilli with Artichoke Pesto is a light and tasty dish, a different way to enjoy artichokes. Here is the recipe:

Ingredients for Artichoke Pesto:

• 400 g of cleaned artichokes (about 4-5 depending on size)
• The juice of 1 lemon
• 1 clove of garlic
• 30 g of almonds or toasted pine nuts
• 50 g of grated Parmesan cheese
• 100 ml of extra virgin olive oil
• Salt and pepper to taste

Ingredients for Fusilli:

• 350 g of fusilli or other short pasta

Preparation

1. Clean the artichokes by removing the tougher outer leaves and the tips. Cut in half, remove the “beards” from the inside, and soak in water with lemon juice to prevent browning.

2. Cook artichokes in boiling salted water with a little lemon juice for about 10-15 minutes or until they are tender. Drain and let cool.

3. In the meantime, toast the almonds or pine nuts in a pan until they are golden brown.

4. Put the artichokes in a blender along with the garlic, toasted almonds or pine nuts, Parmesan, salt, pepper, and blend.

5. While blending, gradually add the oil until you get a creamy consistency.

6. Bring the water to a boil for the pasta and cook the fusilli al dente, following the cooking time indicated on the package.

7. Drain the pasta and save a few tablespoons of cooking water.

8. Mix the fusilli with the artichoke pesto, adding some of the cooking water if necessary to dilute the pesto and better combine it with the pasta.

Serve the fusilli with artichoke pesto hot, with an additional sprinkle of Parmesan and a grind of black pepper if desired. These fusilli are ideal for those looking for a vegetarian dish full of flavor and lightness. Enjoy your meal!