Pea-Almond Pesto with Artichokes & Spaghetti
Author: Emma
Cuisine: Italian
Serves: 3-4
- For the Artichokes:
- about 225g/8oz artichoke hearts (defrosted and patted dry)
- 2 tbsp olive oil
- For the Pesto:
- 1½ cups/240g peas (either fresh or frozen and defrosted)
- 1 small garlic clove, minced
- 3 tbsp almonds, toasted and cooled
- ⅓ cup (35g) finely grated parmesan cheese (plus more to sprinkle on top)
- pinch of sea salt
- ⅓ cup olive oil
- about 200g/7oz wholewheat pasta (depends on how hungry you are!)
- Preheat the oven to 400F/200c
- Toss the artichoke hearts with olive oil, and season with salt and pepper
- Roast for 25-30 minutes until golden and beginning to crisp at the edges
- Bring a large pot of water to the boil, add the peas and cook for barely a minute
- Remove from heat and scoop out the peas with a slotted spoon, set aside in the colander to drain
- Return the pan to the heat, and bring the water back to a boil
- Add spaghetti, and cook until al dente (about 8 minutes)
- Take 1 cup of peas and throw in the food processor with the garlic, almonds, cheese and salt
- Process for two to three minutes and then drizzle in the olive oil with the processor running,
- When the pasta is cooked, drain it reserving 1 cup of cooking water
- Return pasta to the large pan and toss with pesto and remaining peas, using the reserved pasta water to achieve your desired consistency of sauce
- Add the roasted artichokes to the pan, and toss for a few seconds more
- Dish onto plates, and sprinkle with a little extra parmesan
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/pea-almond-pesto-artichokes-spaghetti/
3.2.1310