Lemon Artichoke Pesto Pasta

This pesto uses Hirten cheese in place of the traditional Parmesan and swaps out the basil for canned artichoke hearts.

Ingredients:

  • 1 14-oz jar marinated artichoke hearts, drained
  • 2 garlic cloves, minced
  • ½ cup pine nuts or walnuts
  • ⅓ cup fresh parsley
  • ¼ cup freshly grated hirten cheese
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • Salt and pepper to taste (i seasoned very generously!)
  • 1 lb spinach pasta (i used fettuchini)
  • 1 carton grape tomatoes, cut into halves
  • Additional cheese for grating over pasta

Instructions:

  1. In the large bowl of a food processor, combine artichoke hearts, garlic cloves, pine nuts, parsley, cheese, lemon zest and lemon juice. Pulse until well blended.
  2. Add the olive oil to the feed tube and let it slowly drain into the bowl as you blend. Salt and pepper to taste.
  3. Use immediately or store in an airtight container in the refrigerator.
  4. Cook pasta according to package directions. Drain (but do not rinse).
  5. Add artichoke pesto and grape tomatoes to warm pasta.
  6. Generously grate Hirten cheese over top. Serve warm.