You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Artichoke-pesto pasta



Per serving of spaghetti:

2 cloves garlic, minced
1-3 Tbsp. extra-virgin olive oil, to taste
about 1/2 cup artichoke hearts, cut in bite-sized pieces
2 Tbsp. pesto
2 Tbsp. minced parsley

Other things I might have added if I'd had them on hand--cannelini beans, pine nuts, greek olives, a squeeze of lemon, toasted walnuts, sun-dried tomatoes, sauteed mushrooms...

But the simplicity of this is nice, and it took pretty much just the time it took to boil and drain the spaghetti, since the rest can easily be sauteed while the pasta's cooking.
Tags: ethnic food-italian-pasta, herbs-basil, herbs-parsley, quick-meals, vegetables-artichokes
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