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Pasta with Artichoke and Walnut Pesto

This easy, sophisticated recipe will be a hit with everyone!

Servings 4


  • 1- pound Barilla Fettuccini or your favorite shape
  • 2 cups kale stemmed and packed
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1 cup marinated artichoke hearts liquid drained
  • 3-4 sprigs of fresh thyme stripped
  • 2/3 cup raw walnuts
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Salt to taste


Make the pesto

  1. In a shallow pot, boil 1-2 inches of water and add kale.
  2. Cook for 1 minute, then run under cold water, remove from pot, and dry.
  3. Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.
  4. In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.

Cook pasta according to package instructions.

  1. Drain, and put back into the cooking pot.
  2. Add several large tablespoons of pesto into the pasta and heat gently, tossing until the pesto is evenly distributed throughout.
  3. Serve hot.