Rotini

Rotini w/ Red Pepper Pesto and Artichokes

Rotini with Red Pepper Pesto and Artichokes

Ingredients (serves 2)

  • 3 oz baby spinach

  • 1 oz sun-dried tomatoes

  • 1 small jar marinated artichoke hearts

  • 1 tablespoon pine nuts

  • 8 oz rotini

  • 1 clove garlic

  • 1/4 cup roasted red peppers

  • 1 oz grated parmesan cheese

Equipment

1 medium pans, 1 pot with lid, blender, olive oil

Prep Ingredients

  1. Bring pasta pot to a boil. Cut half of sun-dried tomatoes into thin strips, while the remainder remain whole. Drain artichoke hearts and roughly chop

Toast Pine Nuts

  1. Toast pine nuts in a pan over medium high heat for 2-4 minutes. Set pine nuts aside when done

Cook Rigatoni

  1. Salt pasta water and add pasta until al dente (roughly 7 minutes)

  2. Reserve 1/2 cup pasta cooking water, then drain and return to pot, off heat

Make red pepper pesto

  1. Combine whole garlic clove, roasted red peppers, whole sun-dried tomatoes, half of toasted pine nuts, 3 tablespoons olive oil, salt and black pepper. Blend until smooth

    (If no blender, just finely chop everything and exclude the olive oil)

  2. Stir in half of parmesan

Finish pasta

  1. Add spinach to pot with pasta, still off heat and toss to wild the spinach.

  2. Add red pepper pesto to pot and stir to combine.

  3. Stir in reserved pasta water, 1 tablespoon at a time, until sauce is silky.

  4. Fold in artichokes and sun-dried tomato strips.

Plate

  1. Divide between two serving bowls, top with remaining pine nuts and parmesan.

    Recipe via plated