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Gluten Free Spaghetti with Artichoke and Pistachio Pesto

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!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
Author Janice Croze adapted from Barilla


  • 1 package Barilla Gluten Free Spaghetti or your pasta of choice
  • 6 pieces - quartered artichokes canned or frozen
  • 7 Tablespoons Extra virgin olive oil
  • 1/2 cup unsalted pistachios
  • 1 clove garlic
  • 3 Tablespoons Romano cheese or substitute with Parmesan or Asiago
  • 1 Tablespoon packed fresh parsley
  • 1 Tablespoon packed fresh basil
  • 1/2 Tablespoon packed fresh thyme or any of your favorite herbs
  • Salt and pepper


  1. Bring a large pot of salted water to boil, add one tablespoon of olive oil and cook pasta according to package instructions.
  2. 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.
  3. Set artichokes aside to cool.
  4. In a blender or food processor, process pistachios, garlic and herbs until well crumbled and combined.
  5. Add grated cheese and process once again until combined.
  6. Add artichokes and remaining 5 tablespoons of olive oil.
  7. Pulse a few times for a well combined but coarse consistency.
  8. Season with salt and pepper.
  9. When pasta is cooked, drain pasta RESERVING 1/2 cup of pasta cooking liquid.
  10. Mix 1/4 cup of pasta cooking liquid into pesto and then and to pasta.
  11. Toss pasta and pesto, adding remaining pasta liquid only if necessary.
  12. Serve with freshly grated Romano cheese and garnish with fresh herbs, pistachios and artichokes.