Name: Spaghetti with Pesto, Artichokes and Cherry Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 can (398 ml) water-packed artichoke bottoms, drained and quartered; 1 container (200 g) bocconcini cheese, quartered; 1 cup (140 g) cherry tomatoes, halved or quartered; 2 tbsp (30 ml) olive oil; 1 lemon, zest finely grated; 3/4 lb (340 g) spaghetti; 1 recipe basil-spinach pesto or 1/2 cup (125 ml) store-bought pesto; Basil leaves, to taste

Note from Ricardo

Sure Value

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Spaghetti with Pesto, Artichokes and Cherry Tomatoes

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Note from Ricardo

Sure Value

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