Lemon Artichoke Pesto Pasta

5 from 2 votes

This lemon artichoke pesto is a fun alternative to your typical basil pesto with a punchy flavor twist! It's undetectably vegan, full of nutritious veggies, and made in a food processor in minutes.

Course Hot Meals, Main Course

Cuisine American, Mediterranean

Diet Vegan, Vegetarian

Keyword healthy pasta, spring pasta, vegan pasta

Prep Time 20 minutes

Cook Time 10 minutes

Servings

Calories 482kcal

Author Katie's Conscious Kitchen

Ingredients

Pasta

2 servings pasta of choice choose legume or gluten-free pasta for a diet-friendly option
1/4 cup artichoke hearts chopped
6 asparagus spears trimmed and cut into 1" pieces
1 cup arugula
zest of 1 lemon
sea salt and pepper to taste

Lemony Artichoke Pesto

1/2 cup artichoke hearts packed
2 Tbsp olive oil or the yummy oil from the jar of artichoke hearts
1 lemon juiced
1/2 cup fresh parsley
2 garlic cloves
2 Tbsp pine nuts or pistachios or pumpkin seeds
1/8 tsp salt

Instructions

Cook the pasta according to package directions.
Make the pesto by processing the pesto ingredients in a food processor or with a mortar and pestle.
In the last 2 minutes or so of cooking, add the veggies to the pasta pot. When they are bright green and cooked, drain the whole pot.
Toss the pasta and veggies with a few scoops of the pesto. Gently stir in the arugula and lemon zest.
Garnish with a few sprigs of parsley, and add salt and pepper to taste.

Nutrition