She Strengthens

Elegant Pesto Pasta in Just 20 Minutes

Flavorful Combination

Artichokes, ricotta, lemon, and herbs come together in a quick and sophisticated pesto that’s perfect for a weeknight dinner. Enjoy it with pasta for a satisfying meal or serve it as a dip with crackers.

Smart Shopping

To avoid conflicting flavors, opt for canned artichoke hearts packed in water, not oil and herbs. Store-bought ricotta cheese is a great option, or you can make your own. Choose a short, tubular pasta or small, shaped pasta like rigatoni for this dish.

Game Plan Ahead

Make the pesto in advance and store it in the refrigerator for up to 1 week. Simply give it a quick stir before serving. This recipe is part of our easy weeknight dinner collection.

Yield and Difficulty

This recipe yields 4-6 servings (about 2 cups pesto) and is rated as easy. Total preparation time is just 20 minutes.

Ingredients

• 2 (14-ounce) cans quartered artichoke hearts packed in water, drained and rinsed
• 1/2 cup whole-milk ricotta cheese (about 4 ounces)
• 1/4 cup olive oil
• 1/3 cup packed, finely chopped fresh basil leaves
• 1/3 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
• 1 packed teaspoon finely grated lemon zest (from 1 medium lemon)
• Freshly ground black pepper
• 1 pound pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle
• Kosher salt

Step-by-Step Instructions

Prepare the Pesto

In a blender or food processor, combine artichoke hearts, ricotta, and olive oil. Process until smooth, scraping down the sides as needed. The mixture will resemble hummus.

Add Fresh Flavors

Transfer the pesto to a medium bowl and stir in basil, measured Parmesan, and lemon zest. Taste and season with salt and pepper as needed.

Cook the Pasta

Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 3/4 cup of the cooking water, then drain the pasta.

Combine Pesto and Pasta

Return the drained pasta to the pot and place over medium heat. Add the artichoke pesto and 1/2 cup of the reserved cooking water. Stir until the cheeses begin to melt and the ingredients are thoroughly combined. Add more pasta water as needed until the desired consistency is reached. Taste and season with salt and pepper as needed.

Serve and Enjoy

Serve immediately, passing additional Parmesan on the side. For a perfect pairing, try Hirsch Grüner Veltliner #1 from Austria, which complements the artichoke flavors with its own lemon, mineral, and green herb notes.