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

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

Preparation

- In a bowl, combine the artichokes, bocconcini, tomatoes, oil and lemon zest. Season with salt and pepper. Set aside.
- In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Return the pasta to the pot. Add the pesto and mix well. Adjust the seasoning.
- Serve the spaghetti on plates. Top with the artichoke mixture and sprinkle with a few basil leaves.

Spaghetti with Pesto, Artichokes and Cherry Tomatoes

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Ingredients

Preparation

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