Who says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.

　　

Ingredients

4 to 6 servings

　　1 pound rotelle (wagon wheel pasta)

　　1 (8-ounce) package of frozen artichoke hearts, thawed

　　1 cup fresh flat-leaf parsley leaves, lightly packed

　　1/2 cup chopped toasted walnuts (see page 168)

　　Zest and juice of 1 lemon

　　1 garlic clove

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　3/4 cup extra-virgin olive oil

　　2/3 cup freshly grated Parmesan cheese

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

　　

Step 2

Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Transfer the artichoke pesto to a large serving bowl and stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a saucelike consistency. Serve.

　　Everyday Pasta