One Pot Creamy Tuscan Pesto and Artichoke Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Linguine tossed with a creamy pesto sauce made with basil, artichokes, and white beans, finished with burrata and pine nuts. Lemony and rich, it's a vegetarian pasta dinner that's satisfying on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons extra virgin olive oil
- 2 small shallots, chopped
- zest from 1 lemon, plus lemon juice for serving
- 1 pinch crushed red pepper flakes
- 1 pound dry linguine or similar long cut pasta
- 1 bunch Tuscan kale, finely chopped
- kosher salt and black pepper
- 1/2 cup canned coconut milk or heavy cream
- 1/2 cup basil pesto
- 1 (12 ounce) jar marinated artichokes, roughly chopped
- 1 (14 ounce) can white beans, drained
- 1/2 cup fresh basil leaves, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 8 ounces burrata cheese (about 2-3 balls)
- 2 tablespoons toasted pine nuts
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 611mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 186mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.