Spinach-Artichoke Pesto Pasta with Tomatoes & Sweet Peas
- 8 oz. your favorite pasta
- 1/2 c, plus 2 T olive oil
- 1 lb baby artichokes (or 1 14 oz. can/jar of artichoke hearts)
- 3 c baby spinach leaves, packed
- 1/2 c shelled pistachios
- 3 large cloves of garlic
- 1/4 c chopped scallions
- 1/4 c freshly squeezed lemon juice
- 1/3 c shredded Parmesan cheese
- Salt & pepper
- 1 c baby peas (frozen is fine)
- 1 c chopped tomatoes
- Grated Parmesan cheese for garnish (optional)
- This recipe is vegetarian
- Produce
- Baby artichokes (1 lb)
- Baby peas (1 c)
- Baby spinach, packed leaves (3 c)
- Garlic (3 large cloves)
- Pistachios (1/2 c)
- Scallions (1/4 c)
- Tomatoes (1 c)
- Cooking & Baking
- Olive oil (1/2 c)
- Salt & pepper (1)
- Pasta & Grains
- Your favorite pasta (8 oz.)
- Drinks
- Lemon juice, freshly squeezed (1/4 c)
- Dairy
- Parmesan cheese (1/3 c)
- Parmesan cheese, Grated (1)
Preparation
Read recipe preparation on poorgirleatswell.com
Social Stats
58.7Rating
1-100
1-100
11Tweets
63Facebook
Shares
Shares
0StumbleUpon
Views
Views
343PinterestPins
Recipe Stats
Published May 7, 2012 (9 months ago).
203 people saved this recipe.
