Serves 2

Prep time 20 minutes

Ingredients

200g Rummo Conchiglioni Rigate No. 147
6 – 12 Artichoke hearts (depending if small or large)
2 punnets basil
4 garlic cloves
Oil

Method

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. 

Hauke Eggert

Hauke Eggert

Producing tasty dishes from whatever he finds in his fridge. Hauke documents his food on his blog combining this with another passion for photography.

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