halfbakedharvest4.3
One Pot Creamy Tuscan Pesto and Artichoke Pasta
Linguine pasta tossed with a lemony, pesto sauce that’s creamy and so delicious!
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
1. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about ⏱️ 3 minutes. Stir in the lemon zest and red pepper flakes, cook another minute. Slowly add 4 1/2 cups water, 2 teaspoons kosher salt, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about ⏱️ 10-12 minutes. 2. Stir in the coconut milk, pesto, artichokes, and beans. Season, to taste with salt and pepper. Cook until warmed throughout and the pasta is creamy. Remove from the heat, stir the basil and dill.3. Divide the pasta between plates and break the burrata over each serving of pasta. Top with pine nuts, additional herbs, lemon juice, and pepper. Enjoy!
fresh dill, roughly chopped2 tablespoons
Nutrition Facts
calories
540 kcal
serving Size
1 serving
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