Prep time 20 minutes
200g Rummo Conchiglioni Rigate No. 147
6 – 12 Artichoke hearts (depending if small or large)
2 punnets basil
4 garlic cloves
Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and garlic. Non-vegans can opt to add cheese at this point too.
Blend till everything has been puréed. Cook pasta until al dente. Strain and keep some water aside. Place in serving dish. Add some of the pasta water to the pesto to thin out and pour over pasta. Add more water and oil to combine well. Garnish with basil and serve.