Creamy Artichoke Pesto Pasta with Lemon and Parmesan

Why Artichoke Pasta

We often rely on straightforward pasta dishes at home—think Spaghetti with Garlic and Oil, Pasta with Cauliflower, or penne with Pistachio Pesto. Adding artichokes to pesto makes the dish heartier and gives it a pleasant bite. I like to reserve some chopped artichoke hearts to stir in at the end for extra texture.

If you’re feeding picky eaters, pureeing some artichokes into the pesto helps bolster the dish without making the flavor obviously “artichoke-forward.” Serve the pasta with Italian Chicken Cutlets or a simple grilled protein and everyone will be satisfied.

Artichokes add a lovely depth to the pesto, and if you make extra, the leftover pesto is great on sandwiches or used to stuff chicken for another meal.

Ingredient Notes and Substitutions

• Artichokes: Use marinated or water-packed artichoke hearts. I prefer artichokes in water so you control the seasoning, but either works.
• Spaghetti: A long pasta pairs best here—spaghetti or linguine offers a great texture contrast with the artichokes. Avoid very thin angel hair, which can get overwhelmed.
• Pesto: This recipe uses a traditional basil pesto with artichokes blended in. You can swap in pistachio pesto, pea pesto, or a kale-walnut pesto depending on what’s on hand.
• Olive Oil: Choose a good-quality olive oil; it strongly influences the pesto’s flavor.
• Parmigiana: Parmigiana is recommended, but pecorino romano is a fine substitute if that’s what you have.

See the recipe card below for full ingredient details and quantities.

How to make Artichoke Pesto Pasta

With everything prepped, the whole recipe comes together in about 30 minutes. The pesto can be made ahead of time to speed things up even more.

Step 1: Combine basil, garlic, salt, lemon juice, and pine nuts in a food processor and process until broken down. Add the artichoke hearts and pulse until integrated.

Step 2: With the processor running on low, drizzle in olive oil until the pesto reaches the texture you like—about ½ cup, maybe a little more. Stir in the parmigiana.

Step 3: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add garlic and crushed red pepper and sauté for about a minute, until fragrant.

Step 4: Stir in the chopped artichokes and cook another minute. Squeeze in lemon juice and add about ½ cup of reserved pasta water to the pan.

Step 5: Drain the spaghetti and add it to the pan. Remove the pan from the heat and stir in the pesto.

Step 6: Toss well, adding another ½ cup of pasta water if you want a creamier sauce. Finish with parmigiana, toasted pine nuts, and fresh basil, then serve.

Serve with extra parmigiana and a sprinkle of pine nuts and basil. This dish is simple, satisfying, and pairs well with other easy pastas like Classic Linguine Alla Puttanesca or Creamy Mushroom Pasta.

Pro-Tips

1. Drain artichokes well before blending so the pesto isn’t watery.
2. Cook garlic gently over low heat to avoid burning; time adding pasta water so garlic doesn’t overcook.
3. Use extra pesto on sandwiches, grilled chicken, or to flavor other dishes—store any leftovers for another meal.

Recipe FAQs

What to Serve it with

Artichoke Pesto Pasta is great on its own, but adding a simple protein or salad makes a complete meal.

• Chicken: Slice cast-iron chicken breast into the pasta or serve Grilled Lemon Pepper Chicken Thighs or Chicken Spiedini on the side.
• Seafood: Pair with pan-seared fish or toss in shrimp for a creamy pesto shrimp pasta.
• Beef: Complement with a steak or a flavorful burger for a heartier plate.
• Salad: A crisp salad—like an Italian green bean salad or a grilled shrimp salad—balances the richness of the pesto.

Artichoke Pesto Pasta

Vincent DelGiudice