Gluten Free Spaghetti with Artichoke and Pistachio Pesto
With the incredible Gluten Free Spaghetti from Barilla and this to die for Artichoke and Pistachio Pesto sauce, your family and friends will never guess this meal is gluten free!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner
Cuisine: Italian
Servings: 4-6
Author: Janice Croze adapted from Barilla
Ingredients
1package Barilla Gluten Free Spaghettior your pasta of choice
6pieces- quartered artichokes canned or frozen
7TablespoonsExtra virgin olive oil
1/2cupunsalted pistachios
1clovegarlic
3TablespoonsRomano cheeseor substitute with Parmesan or Asiago
1Tablespoonpacked fresh parsley
1Tablespoonpacked fresh basil
1/2Tablespoonpacked fresh thymeor any of your favorite herbs
Salt and pepper
Instructions
Bring a large pot of salted water to boil, add one tablespoon of olive oil and cook pasta according to package instructions.
While pasta is cooking, over medium heat, saute artichokes in 1 tablespoon of olive oil until browned and cooked. If using canned artichokes, you may skip this step.
Set artichokes aside to cool.
In a blender or food processor, process pistachios, garlic and herbs until well crumbled and combined.
Add grated cheese and process once again until combined.
Add artichokes and remaining 5 tablespoons of olive oil.
Pulse a few times for a well combined but coarse consistency.
Season with salt and pepper.
When pasta is cooked, drain pasta RESERVING 1/2 cup of pasta cooking liquid.
Mix 1/4 cup of pasta cooking liquid into pesto and then and to pasta.
Toss pasta and pesto, adding remaining pasta liquid only if necessary.
Serve with freshly grated Romano cheese and garnish with fresh herbs, pistachios and artichokes.