Linguine with artichoke pesto
Servings:
2
Cook Time:
20 minutes
This delicious recipe was created by @kptncookapp.
Ingredients:
- 8 sprigs thyme, fresh
- 140 g artichokes in a jar
- 30 g pine nuts
- 30 g pecorino cheese
- 1 courgette
- 1 onion
- 40 g tomatoes, dried, in oil
- 200 g linguine
- 1 clove of garlic
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt & pepper
Directions:
- Toast the pine nuts in a pan without oil until golden brown.
- Prepare the pasta according to the instructions on the package. Drain off some of the cooking water.
- Meanwhile, peel and finely dice the onion.
- Wash the courgettes, cut them into quarters lengthways and cut into small pieces.
- Heat some oil in a frying pan. Fry the onions and courgettes over a medium heat for approx. 5 min. Season with salt.
- In the meantime, put the drained tomatoes into the Cuisinart Mini Prep Pro Processor and roughly chop.
- Add the chopped tomatoes to the pan, mix and fry for another 2 min.
- Meanwhile, wash the thyme, shake dry and pluck the leaves.
- Clean the blender and add the drained artichoke hearts, thyme, pecorino, peeled garlic, white wine vinegar, 2/3 of the toasted pine nuts and the remaining olive oil to the Cuisinart Mini Prep Pro and blend until creamy. Season with salt and pepper.
- Add the pesto, cooked pasta and some cooking water (approx. 30ml p.p.) to the pan and mix well. Heat for 2-3 minutes.
- Put the pasta on a plate, garnish with the remaining pine nuts and a little more thyme if desired. Serve the pasta with salt and pepper and enjoy.
