Creamy Artichoke Pesto Pasta Recipe with Artichokes
This Creamy Artichoke Pesto Pasta is a pasta dish for artichoke lovers. It’s rich, creamy, and bursting with briny, herby goodness from homemade artichoke pesto and marinated artichokes. With a silky cream sauce, plenty of parmesan, and a pop of lemon, it’s the kind of pasta recipe that feels both indulgent and effortless. It’ perfect for date night, Meatless Monday, or busy weeknights.
If you love artichokes, then you’ll definitely enjoy this creamy pasta dish, too! It’s inspired by my love of pesto and artichokes. In fact, I use my artichoke pesto recipe for this pasta! And I also have a lemony artichoke risotto that’s a huge hit! I have plenty of other pestos such as lemon pesto, feta pesto Easy Feta Pesto Recipe with Basil (Perfect for Pasta) (a unique favorite), and even nut-free pesto! Look out for my crispy artichoke appetizer for the holidays, too! For another vegetarian pasta, I suggest my creamy Pappardelle ai Funghi. It’s full of flavor and hearty mushrooms.
Recipe Highlights: Artichoke Pesto Pasta
- Inspiration – Inspired by traditional pesto recipes, but with a twist: artichoke pesto made in the food processor. It’s briny, creamy, and a beautiful Italian-inspired artichoke pasta.
- Best Served For – A cozy date night, Meatless Monday, or when you need an easy meal that feels like a special pasta dish for the whole family.
- What Makes It Special – The flavor of the pesto sauce comes from marinated jar artichoke hearts blended with parmesan, lemon zest, and garlic. It’s a great recipe that’s indulgent yet simple to pull together.
- Make It Your Own – This recipe adapts easily: swap in whole wheat pasta, brown rice pasta, or even spaghetti squash if you’re experimenting with new products. Next time, add crispy pancetta, cherry tomatoes, or fresh artichokes for even more delicious flavor.
Ingredients Notes
- Pasta – Cook pasta in a large pot of salted water according to the package directions. A long shape like linguine clings to creamy sauces, but short pasta like rigatoni is a good option too. Gluten-free? Try brown rice pasta or spaghetti squash.
- Artichoke pesto – This homemade pesto is nutty, briny, and full of umami. The food processor makes it fast and easy. Store-bought works in a pinch, but nothing beats the flavor of homemade pesto recipes.
- Marinated artichoke hearts – Choose jar artichoke hearts packed in oil (not heavy with citric acid) for the best texture. Canned artichoke hearts are a solid backup if that’s what you have on hand.
- Heavy cream – Creates the luscious, silky base of the sauce. Mascarpone, ricotta, or even vegetable broth can be used if you want to lighten things up.
- Parmesan cheese – Freshly grated parmesan is best, but pecorino romano adds a sharper kick.
- Lemon zest & juice – Brightens the sauce and adds vitamin C. Always zest before juicing.
- Garlic – Minced fresh garlic is best, but garlic powder works in a pinch.
- Butter & olive oil – This duo adds richness and helps emulsify the sauce in a hot pan. Canola oil or sunflower seeds in the pesto are good swaps.
- Optional add-ins – Red pepper flakes, cherry tomatoes, or sautéed mushrooms make great additions.
Suggested Ingredient Substitutions and Additions
- Swap heavy cream for mascarpone – An ultra-luxe sauce with nutty flavor.
- Use pecorino romano instead of parmesan – A sharper, saltier profile.
- Try walnuts, raw cashews, pistachio pesto, or pumpkin seeds instead of pine nuts – Each gives a new twist.
- Add spinach, sun-dried tomatoes, or fresh basil leaves for brightness.
- Crispy pancetta or even sautéed mushrooms are great way to add texture and savory depth.
How to Make Creamy Artichoke Pesto Pasta
- Cook the Pasta: In a large pot of water, cook pasta according to box instructions until al dente. Reserve ½ cup cooking water, then drain the cooked pasta. Sauté the Garlic: In a hot pan over medium-high heat, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant.
2. Make the Sauce: Stir in heavy cream and lower the heat. Mix in artichoke pesto until smooth. Add reserved cooking water as needed to achieve a silky consistency.
3. Toss the Pasta: Stir in chopped marinated artichoke hearts and pasta. Add parmesan, lemon zest, lemon juice, black pepper, and a pinch of salt.
4. Serve: Transfer to a large bowl or plates. Garnish with fresh basil leaves, toasted pine nuts, and extra cheese.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Artichoke Pesto Pasta (25 minutes)
This creamy artichoke pesto pasta is rich, briny, and bursting with herby flavor from homemade artichoke pesto and marinated artichokes. With parmesan, lemon, and a silky cream sauce, this easy pasta recipe is perfect for date night, Meatless Monday, or busy weeknights.
Equipment
- pot
- cutting board
- Knives
- measuring cups
- measuring spoons
- wooden spoon
Ingredients
- 12 ounces pasta such as linguine, fettuccine, or rigatoni
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- ½ cup heavy cream
- ½ cup reserved pasta water as needed
- ½ cup homemade artichoke pesto from recipe above
- ½ cup grated Parmesan cheese plus more for serving
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt adjust to taste
- 1 cup chopped marinated artichoke hearts
- Toasted pine nuts for garnish (optional)
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir to combine. Lower the heat and add the artichoke pesto, stirring until smooth. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Stir in the chopped marinated artichoke hearts, letting them warm through for 1–2 minutes. Add the drained pasta and toss to coat in the sauce. Stir in the Parmesan cheese, lemon zest, lemon juice, black pepper, and salt.
- Divide the pasta among plates. Top with additional Parmesan, fresh basil, and toasted pine nuts (if using). Serve warm and enjoy!
Notes
Expert Tips From My Kitchen
- Always reserve cooking water – it’s pure liquid gold and helps the sauce cling.
- Use room temperature cheese for smoother melting.
- Zest before juicing your lemon to make prep time easier.
- If it’s your first time making artichoke pesto, taste and adjust—the citric acid in jarred artichokes can vary.
- Next time, try tossing in crispy pancetta or roasted cherry tomatoes for extra delicious flavor.
Serving Suggestions
- Wine Pairing: A crisp Sauvignon Blanc, a light Vermentino, or even a splash of white wine in the sauce balances the richness.
- With Protein: Add grilled chicken or shrimp for a more filling dinner.
- With Salad: Serve alongside a bright Italian salad or even pesto pasta salads.
- Extra Indulgence: Top with burrata or pair with my lemon chicken cutlets for a truly indulgent pasta night.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a pan over low heat, adding a splash of pasta water, cream, or vegetable broth to loosen the sauce.
- Freezing isn’t recommended as the cream sauce may separate.
Nutrition Facts
Calories: 678kcalCarbohydrates: 74gProtein: 18gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 54mgSodium: 1301mgPotassium: 250mgFiber: 5gSugar: 5gVitamin A: 1259IUVitamin C: 1mgCalcium: 202mgIron: 1mg
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