Spring Baby Artichoke And Spinach Pesto Pasta

More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 pound penne rigate pasta

4 cups baby spinach (packed), divided

1/4 cup shelled pistachios or whole almonds, toasted

1 cup chicken or vegetable stock, divided

1/3-1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish

A few grates of fresh nutmeg

Zest and juice of 1 lemon

Salt and freshly ground black pepper

1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided

1 pound fresh or frozen artichoke hearts (defrosted, if frozen)

2-3 cloves garlic, finely chopped or grated

2/3 cloves garlic finely chopped or grated

You might also like

Roasted Butternut Penne With Pistachio Pesto
Sprouted Kitchen
Lemony Pesto Pasta With Edamame & Almonds Six I...
The Kitchn
Preserved Lemon + Chickpea Pasta With Parsley P...
The Year In Food
Pasta With Cauliflower, Peppers, And Walnut Pesto
Dana Treat
Linguine With Tomato-Almond Pesto
smitten kitchen
Pistachio Arugula Pesto With Penne And Sauteed...
Vegan YumYum
Chicken Fettuccine With Pesto Cream Sauce
Handle the Heat
Spaghetti W/ Pesto Sauce
Veggie Num Num
Whole-Wheat Pasta With Pumpkin-Seed And Spinach...
Whole Living
Pesto Squash Noodles And Spaghetti With Burst C...
Cookie and Kate