This pasta is so delicious you will absolutely fall in love, and the secret is in the pesto which you can practically use for any other pasta. My method is layering the ingredients, and the butter is what makes it so creamy. I hope you get to try this dish.
Ingredients
- 8 Fresh artichoke but you can use frozen
- 1 bunch asparagus washed and cut 1 inch
- Sun dried tomatoes
- 1/4 cup butter
- Pasta of your choice, I used spaghetti
- Large pot of water with lemon slices and salt
Pesto
- 1/2 cup toasted pine nuts
- 1/2 cup shredded Romano cheese
- 2 hand fulls basil
- 3 cloves garlic
- 1/3 cup olive oil
- 1 tbs butter
- 1 cube ice
- Salt and pepper
Instructions
- Start by cutting the top and removing the outer leaves of the artichoke, place in the large pot of water. Boil covered for 30-35 minutes.
- In the meantime make the pesto adding the ingredients one at a time and processing, that’s what I mean by layering the ingredients!! You will end up with the most fabulous, vibrant, delicious pesto you have ever had. Set a side.
- Drain the artichoke let cool, remove any tough leaves. Cut in half and remove the choke with a spoon, cut in quarters ( I truly recommend using frozen artichoke, you don’t have to worry about the tough leaves or the choke ) but if you like the extra work go ahead 😉.
- Boil the pasta Al dente according to the package reserving 1 cup of pasta water.
- In a large pan melt the butter sauté the artichoke, 1 bunch of asparagus, and sun dried tomato about 2 minutes, add the pasta, pesto and 1 cup of the pasta water. Mix well until incorporated.
- Serve with extra cheese on top. Bon appétit 🌻.