Have you ever walked through a mall without stopping in the Williams & Sonoma store?
I sure haven’t. It doesn’t matter who I am with or whether or not we are done shopping — if there is a Williams & Sonoma nearby I must go in. I want to sample the coffee and whatever is cooking in the test kitchen. I want to see the newest kitchenware. I want to make and dream about my Williams & Sonoma wish list. There’s just so much to love.
One of my favorite sections of the store is the foods section, where you can find gourmet baking blends, sauces, noodles, etc. In the Gaskill household, the Artichoke Pesto is by far our favorite. We don’t buy it every time we are in the store, but my husband points it out and talks about it often. (I’ve come to understand that this is husband code for “I really like this, why don’t you make this for us more often.”)
This is where the inspiration behind today’s recipe for Lemon Artichoke Pesto Pasta comes from! Making the pesto is as simple as tossing ingredients into a food processor and I daresay as delicious as Williams & Sonoma’s sauce.
I used the pesto to go with a pasta dish, but it is also fantastic on a crostini, panini or cold sandwich. It pairs well with just about any ingredient and is refreshing and light!
- 8 ounces pasta
- 12 oz artichokes (canned is OK but jarred and marinated is better)
- 2 garlic cloves
- 1/3 cup fresh parsley
- 1 tablespoon dried basil
- 1/2 cup cubed parmesan cheese (about 1/3 cup freshly grated parmesan cheese)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 cup spinach
- 1/4 cup finely grated parmesan cheese
- Additional artichokes for serving
- Cook the pasta according to the box instructions.
- Meanwhile, in a food processor combine the artichokes, garlic, parsley, basil, lemon zest and juice, salt and pepper. Pulse for 30 seconds, stopping once or twice to scrape down the sides, until combined. Drizzle in the olive oil and mix until combined.
- Heat 2 teaspoons of olive oil in a small saucepan over medium-low heat and cook the spinach until wilted, about 3 minutes.
- In a large bowl, combine the pasta, pesto, spinach and additional artichokes and stir until combined. Top with more parmesan. Serve warm.
Ohhhh Williams & Sonoma…it’s such a dangerous place for us kitchen tool lovers! I just love being in there with my hands tied behind my back so I can gape at the beautiful items, but not touch (lest I’ll want to purchase them).
This pasta looks amazing! I’m always all for artchoke hearts, and pesto…all that pasta with a hearty portion of grated parmesan, and I’m in heaven!
Thank you Julia!! Haha, it’s a good thing I don’t go in by myself often, or else i would be broke.
Sounds delicious, definitely pinning! Though Im not in the mall often, the Williams-Sonoma store usually does pull me in (and if I miss it, my husband will usually say, “Oh, lets go back to . . . “). Visiting from SHINE Blog Hop
What a great combination of flavors! This is my kind of pasta!
YUM! I love the idea of adding this to a panini. Sounds perfect. Thanks for sharing 🙂
What a delicious looking pesto!
Thanks Rachel! 🙂
I both stop and scrounge for samples! I just can’t resist 🙂