Pesto – Spaghetti with Artichokes and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g spahetti
- 2 cans artichoke hearts
- 1 jar black olives
- 7 clove (s) garlic
- 0.5 ½ bunch rocket
- 0.5 ½ bunch parsley, smooth
- 8 pine nuts
- 75 g parmesan, freshly rated
- salt
- pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Drain the artichokes, quarter them. Wash the rocket and parsley, pluck the parsley leaves and finely chop everything. Peel the garlic, finely chop 3 cloves, mash with a little salt. Cut the remaining garlic cloves into small slices. Finely chop the pine nuts.
- Process rocket, parsley, garlic, pine nuts and parmesan with olive oil into pesto. Salt and pepper.
- Cook the pasta in salted water until al dente.
- Heat 2 tablespoons of olive oil in the pan, roast the garlic slices in it, add the artichokes and olives, fry briefly. Drain the spaghetti. Mix 3 tablespoons of pasta water with the pesto and use it to prepare the pasta immediately. Spread the pesto spaghetti, artichokes, olives and crispy garlic on the plates.
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