Sunday, April 22, 2012

Pesto and Artichoke Pasta

Here is an easy recipe for a lazy lunch on Saturday.  I had both pesto and marinated artichoke hearts in the refrigerator and I thought it would go great together as a simple pasta dish.  If you have 15 minutes, you can put this pasta dish together.  This could also be a great main dish if you want to add in sliced, cooked chicken breast.  Enjoy!

½ pound dry penne pasta (I used a whole grain pasta.)
¼ cup pesto sauce (I used Kirkland’s signature basil pesto from Costco.)
½ cup marinated artichoke hearts, drained and chopped
¼ cup parmesan cheese, grated


Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, about 9 minutes. Drain pasta.

Meanwhile, in the same pot used to cook pasta, add 2 tablespoon of pesto sauce on medium-low heat.  Add the chopped artichokes. Add the cooked pasta.   Stir until heated through.  Add the parmesan cheese and stir to combine.  Serve immediately.  Top with additional parmesan cheese if desired.

(This is also delicious served cold.)

Serves 2-4.