Artichoke Pasta – Simple 10 Minute

simple Artichoke Pasta made with marinated artichokes, lemon, garlic and parmesan. This pasta recipe is ready in 10 minutes and with a “no-cook” pasta sauce all you need to do is boil the pasta and it's ready. Another great, quick weeknight dinner!

This artichoke pasta is SO incredibly easy you don't even need to cook the sauce!

Yup, that's right, like our Salsa di Noci recipe (walnut sauce) it's made using a blender or food processor.

Hello, easy dinner!

We've also added in frozen peas because they're sweet, good and add a lot of freshness to the sauce. We add them into the pasta water for a minute before the pasta is ready.

We've also used fusilli bucati lunghi pasta (long hollow fusilli) we mean how pretty is this pasta shape?! But you can use pretty much any pasta shape you like.

Top Tip: If you're making this to eat cold as a pasta salad then we recommend using a short pasta shape.

What artichokes to use

We use marinated artichoke hearts in oil (usually sunflower oil or olive oil) for this recipe.

The reason is that this is a quick sauce and marinated artichokes already have added flavour from herbs and seasoning.

It also means that they will blend well into a creamy and good sauce with no effort at all.

Marinated artichokes don't tend to need salt but always taste the mixture to double check. Also, use the reserved pasta water for extra flavour!

Top Tip: If your artichokes are not marinated in herbs don't worry the pasta will still be as good!

How to make artichoke pasta – step by step

To Make the artichoke sauce, add the marinated artichokes to a bowl or food processor (reserve the jarred oil) with parmesan, garlic and lemon juice (photo 1).

Blitz the mixture using an immersion blender or food processor until a smooth paste, use the reserved oil to loosen the mixture until you get a pesto consistency, taste and season with salt and pepper to taste (it usually doesn't need much salt) (photos 2-3).

Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute (photo 4-5).

Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture (photo 6).

Add a splash of pasta water (around 1-2 tbsp) and toss the pasta to coat it evenly in the sauce. Add enough water to loosen the sauce, you won't need it all (photo 7-8).

Serve the pasta with torn basil leaves, enjoy! (photo 9).

Swaps

Here are some ideas to switch this recipe up a little

• Add different herbs such as parsley or oregano
• Add grated zucchini/courgette or other vegetables you love
• Slice some fresh cherry tomatoes and heat in a pan with a little garlic until soft then add the cooked pasta and artichokes.
• Add some chopped mozzarella
• Mix the artichokes with ricotta for a creamier sauce

Top tips for making Artichoke Pasta

• reserve the pasta water it's seasoned and starchy which will add a lot of flavour as well as help emulsify the sauce.
• You can also use the artichoke mixture as a dip or spread on sandwiches or toasted ciabatta, good!
• The artichoke mixture will last well covered in the fridge for up to 1 week and can also be frozen.
• We used fusilli bucati lunghi pasta (long hollow fusilli) but you can use any pasta for this recipe!

More easy pasta recipes you might like

• Creamy butternut squash pasta
• Broccoli pasta with chilli, garlic, and parmesan
• Sun-dried tomato pasta with roasted red pepper
• Bucatini with roasted red pepper cream sauce
• Sausage pasta bake

Ingredients

Makes 4 servings

• 15 oz pasta (long or short) ((400g))
• 1 heaped cup marinated artichoke hearts in oil ((280g))
• 1/2 cup freshly grated parmesan ((50g) plus extra for serving)
• 1 clove garlic (peeled)
• 1/2 juice lemon
• 1 cup frozen peas ((100g))
• 4-5 torn fresh basil leaves (for serving (optional))

Method

1. Add the artichokes (reserve the oil), parmesan, garlic clove and lemon juice to a bowl.

2. Blitz to a smooth paste using an immersion blender adding a little reserved oil as needed. You can also use a food processor, Set aside.

3. Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute.

4. Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture.

5. Add a splash of reserved pasta water (around 1-2 tbsp) and toss the pasta to coat it evenly in the sauce. Add just enough water to loosen the sauce (you won't need it all).

6. Serve with basil and more parmesan if desired.