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Artichoke pesto pasta.

Creamy Artichoke Pesto Pasta (25 minutes)

Allie Hagerty
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Pasta
Servings 4 servings

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
Tried this recipe?Let us know how it was!