Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta
Ingredients
Pesto Pasta
-
1
bunch
asparagus
-
¼
cup
fresh mint leaves
-
⅓
cup
fresh cilantro or flat-leaf parsley
-
½
cup
fresh basil leaves
-
½
cup
grated parmesan cheese
-
⅓
cup
toasted pistachios
-
1-2
cloves
garlic
-
1
unit
lemon (juice)
-
⅓
cup
olive oil
-
to taste
unit
salt and freshly ground pepper
-
1
pound
long or short cut pasta
-
2
ounces
feta cheese (for serving)
Fried Artichokes
-
4
large
artichokes
-
1
unit
lemon (cut into quarters)
-
¼
cup
canola oil (for frying)
-
1
teaspoon
lemon zest (finely grated)
-
½
teaspoon
crushed red pepper
-
to taste
unit
sea salt
Instructions
- Snap the ends of the asparagus and blanch in salted boiling water for 3-4 minutes, then cool in ice water.
- Cut the asparagus into 1-inch pieces and blend with mint, cilantro, basil, pistachios, garlic, lemon juice, olive oil, and salt until combined. Mix in parmesan and set aside.
- Prepare the artichokes by trimming and quartering them, rubbing with lemon juice to prevent browning.
- Blanch the artichokes in salted boiling water for 3 minutes, then drain and pat dry.
- Heat oil in a skillet and fry the artichokes until crisp, about 3-5 minutes. Drain on paper towels.
- Toss the fried artichokes with cilantro, lemon zest, crushed red pepper, and sea salt.
- Cook the pasta until al dente, then toss with the pesto and serve with the fried artichokes and feta.
Nutrition Facts (estimated)
Servings
6
Calories
495
Total fat
30g
Total carbohydrates
40g
Total protein
18g
Sodium
20mg
Cholesterol
20mg
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