Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta.
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Half Baked Harvest · by Tieghan Gerard★ 3.3 (24)

Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta.

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 29%
CARBS 64G53% OF CAL
6G FIBER0G ADDED4G INTRINSIC55G OTHER4G TOTAL SUGAR
FAT 20G37% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A versatile pasta with pan-fried artichokes, asparagus, and a fresh pistachio-herb pesto. Can be served as a main course or appetizer, bright and herbaceous.

mainamericanpastavegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 bunch of asparagus
  • 1/4 cup fresh mint leaves
  • 1/3 cup fresh cilantro or flat-leaf parsley (I used cilantro)
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated parmesan cheese (omit if making vegan)
  • 1/3 cup toasted pistachios
  • 1-2 clove garlic (grated (I use 1))
  • Juice of 1 lemon
  • 1/3 cup olive oil (or possibly more)
  • Salt and freshly ground pepper
  • 1 pound long or short cut pasta
  • 2 ounces feta cheese (for serving)
  • 4 large artichokes or 6-8 baby artichokes (I recommend using baby artichokes)
  • 1 lemon (cut into quarters)
  • cup canola oil (for frying (about 1/4 ))
  • 1 teaspoon lemon zest (finely grated)
  • 1/2 teaspoon crushed red pepper
  • sea salt
PREP
20M
SODIUM
264MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.