Wagon Wheels with Artichoke Pesto

Name: Wagon Wheels with Artichoke Pesto
Yield: 4 to 6 servings
Ingredients: 1 pound rotelle (wagon wheel pasta); 1 (8-ounce) package of frozen artichoke hearts, thawed; 1 cup fresh flat-leaf parsley leaves, lightly packed; 1/2 cup chopped toasted walnuts (see page 168); Zest and juice of 1 lemon; 1 garlic clove; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 2/3 cup freshly grated Parmesan cheese

January 26, 2012

Who says pesto has to contain basil—or pine nuts, for that matter? This pesto is luxurious and a pretty, pale green; it makes an unbelievably sophisticated meal in just a matter of minutes. I would also serve this as an elegant first course for a spring meal of lamb or salmon.

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