Name: Basil pesto pasta with artichoke
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram fettuccine; 2 tablespoon olive oil; 2 clove garlic, crushed; 190 gram jar basil pesto; 375 millilitre can evaporated milk; 340 gram jar marinated artichoke hearts, drained, sliced; 1/3 cup chopped semi-dried tomatoes; 1/3 cup toasted pine nuts; 1/3 cup grated parmesan; 1/2 cup basil leaves

Basil pesto pasta with artichoke

Rich and creamy, this pesto pasta recipe is full of amazing Italian ingredients like sun-dried tomatoes, pine nuts and parmesan to create a flavour-packed vegetarian pasta

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

375 gram fettuccine

2 tablespoon olive oil

2 clove garlic, crushed

190 gram jar basil pesto

375 millilitre can evaporated milk

340 gram jar marinated artichoke hearts, drained, sliced

1/3 cup chopped semi-dried tomatoes

1/3 cup toasted pine nuts

1/3 cup grated parmesan

1/2 cup basil leaves

Method

1.Cook pasta following packet instructions. Drain and keep warm.

2.In a large frying pan, heat oil on high. Sauté garlic for 1 minute until fragrant. Stir in pesto, then milk. Simmer for 5 minutes until sauce thickens slightly.

3.Add pasta to pan with artichokes, tomatoes, nuts and half the parmesan. Toss well. Top with basil leaves and remaining parmesan.

To make a tomato-based sauce, swap evaporated milk for tomato purée.

Note

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Ingredients

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