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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Artichoke Pesto Pasta

 
One serving costs about $1.71

$1.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Artichoke Pesto Pasta might be just the main course you are searching for. One portion of this dish contains approximately 21g of protein, 20g of fat, and a total of 446 calories. This recipe serves 4 and costs $1.71 per serving. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have basil, chicken broth, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Pasta with Artichoke Pesto, Artichoke Pesto Pasta, and Artichoke Pesto Pasta Salad.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
0.25 cups
0.25 cups pine nuts
pine nuts
1 can
1 can canned artichoke bottoms
canned artichoke bottoms
0.5 cups
0.5 cups parmesan
parmesan
5 oz
5 oz brie
brie
1 Tbsp
1 Tbsp honey dijon
honey dijon
1 clove
1 clove garlic
garlic
1 cup
1 cup chicken broth
chicken broth
0.13 cups
0.13 cups parsley
parsley
0.13 cups
0.13 cups basil
basil
0.25 tsps
0.25 tsps red pepper flakes
red pepper flakes
0.5 box
0.5 box penne pasta
penne pasta
0.25 cups pine nuts
0.25 cups
pine nuts
1 can canned artichoke bottoms
1 can
canned artichoke bottoms
0.5 cups parmesan
0.5 cups
parmesan
5 oz brie
5 oz
brie
1 Tbsp honey dijon
1 Tbsp
honey dijon
1 clove garlic
1 clove
garlic
1 cup chicken broth
1 cup
chicken broth
0.13 cups parsley
0.13 cups
parsley
0.13 cups basil
0.13 cups
basil
0.25 tsps red pepper flakes
0.25 tsps
red pepper flakes
0.5 box penne pasta
0.5 box
penne pasta

Equipment

food processor
food processor
frying pan
frying pan
food processor
food processor
frying pan
frying pan


Instructions

Cook pasta according to package directions, drain and set aside Toast the pine nuts in a dry skillet In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth Add more broth if a thinner mix is desired Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired. Heat and toss with cooked pasta. Mix pasta with mixture. Top with remaining parmesan. Can be tossed and served at room temperature is desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.71
Ingredient
¼ cups pine nuts
1 can canned artichoke bottoms
½ cups parmesan
5 ounces brie
1 tablespoon honey dijon
1 clove garlic
1 cup chicken broth
⅛ cups parsley
⅛ cups basil
¼ teaspoons red pepper flakes
½ boxs penne pasta
Price
$1.81
$0.01
$1.05
$1.92
$0.30
$0.07
$0.76
$0.30
$0.12
$0.03
$0.48
$6.84

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
445 Calories
20g Protein
19g Total Fat
45g Carbs
21% Health Score
Limit These
Calories
445
22%

Fat
19g
30%

  Saturated Fat
8g
55%

Carbohydrates
45g
15%

  Sugar
2g
3%

Cholesterol
43mg
15%

Sodium
664mg
29%

Get Enough Of These
Protein
20g
41%

Manganese
1mg
66%

Selenium
43µg
62%

Vitamin K
39µg
38%

Phosphorus
318mg
32%

Calcium
235mg
24%

Zinc
2mg
17%

Vitamin B2
0.29mg
17%

Magnesium
65mg
16%

Copper
0.31mg
16%

Vitamin B12
0.76µg
13%

Vitamin A
546IU
11%

Folate
40µg
10%

Vitamin B6
0.2mg
10%

Iron
1mg
10%

Vitamin B3
1mg
9%

Fiber
2g
9%

Potassium
306mg
9%

Vitamin C
7mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
7%

Vitamin B5
0.59mg
6%

Vitamin D
0.24µg
2%

covered percent of daily need

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