FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Pasta 'Pear' to 'Z' pg 3 >  Wagon Wheels with Artichoke Pesto

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

WAGON WHEELS WITH ARTICHOKE PESTO

 

Best of the Best Vol. 11
from the editors of Food & Wine
Everyday Pasta
Giada De Laurentiis

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.
Serves 4 to 6



Ingredients

• 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
• 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
• 2/3s cup freshly grated Parmesan cheese


Directions
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.

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.

Editor's Note: This nutty, fresh-tasting pesto is wonderful spread on sandwiches, or served with pita chips as a Mediterranean-style dip.
 

 

RELATED RECIPES

   Pasta 'Pear' to 'Z' pg 3    ·    Pasta, Pear Pistachio & Pork with Pasta    ·    Pasta, Pork & Pasta with Fresh Pesto    ·    Pasta Primavera (5 a day)    ·    Pasta Primavera, Spring    ·    Pasta Provencal    ·    Pasta with Smoked Salmon, Scotch & Capers    ·    Pasta, South Beach Pasta    ·    Pasta with Spicy Italian Sausage & Mushrooms    ·    Pasta with Sweet Potato Sauce    ·    Pasta, Tomato Basil Pasta    ·    Pasta with Tomato Lemon Sauce    ·    Pasta with Walnut Sauce    ·   Pasta, Warm Tomato Pepper Pasta    ·    PENNE PASTA RECIPES >>>>>    ·    Pumpkin Sausage Pasta    ·    Ravioli, Cheese Ravioli with Pumpkin Sauce    ·    Ravioli, Dried Plum Ravioli with Sage Butter    ·    Ravioli, Spinach Cheese Ravioli    ·    Rigatoni with Braised Fennel & Ricotta    ·    Rigatoni Caprese    ·    Rigatoni with Eggplant    ·    Rigatoni w/Eggplant, Artichokes & Bell Peppers    ·    Rigatoni, Ham & Rigatoni Casserole    ·    Rigatoni with Meatballs    ·    Rigatoni with Olives & Bacon    ·    Rigatoni Vegetable Casserole    ·   Rotini with 10 minute Sauce    ·    Rotini with Avocado Sauce    ·    Shells w/Artichoke Cream & Smoked Chicken    ·    Shells, Baked Pasta Shells    ·    Shells, South of the Border Stuffed    ·    Shell Pasta with Smoked Salmon    ·    Shells, Stuffed with Broccoli    ·    Shells Stuffed with Potatoes & Cheese    ·    Shiitake Mushroom Pasta    ·    Sicilian Style Roasted Cauliflower & Pasta    ·    SPAGHETTI RECIPES >>>>>    ·    Spicy BBQ Duck Lo Mein    ·    Summer Squash Pasta and Herbs    ·    Tagliolini with Saffron    ·    Tortellini Baked with Pesto Cheese Sauce    ·    Tortellini with Fresh Peas    ·    Tortellini with Mushroom & Garlic Sauce    ·    Tortellini with Shiitakes    ·    Tortellini In Sun Dried Tomato Sauce    ·    Wagon Wheels with Artichoke Pesto    ·    White Pekin Duckling Pasta with Red Wine    ·    Ziti, Dutch Oven Baked Ziti    ·    Ziti, Healthy Baked Ziti   
Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.