Artichoke Pesto with Orecchiette

  • Time: 40 minutes
  • Serves: 4
  • Level: easy

Mr WDC
This vegetarian artichoke pesto-style sauce is perfect with oreccihette pasta shapes. It works a treat.

What you need

300g – 400g orecchiette (depending on appetite)

1 x 280g jar artichoke slices

1 x 280g jar artichoke hearts

180g frozen baby broad beans

70g pumpkin seeds

2 shallots chopped

2 cloves garlic minced or chopped

45g grated Parmesan cheese

250ml chicken stock

Fresh parsley

Fresh basil to garnish

Lemon



How Dad Cooked It

  1. Cook the pasta. Follow the instruction on the pack and cook until al dente. Reserve a cup of the cooking liquid.
  2. Cook the broad beans. Boil the bean until tender. Use small broad beans and leave the skins on.
  3. Drain the artichokes. Drain the hearts and slices separately.
  4. Fry the shallot and garlic and pepper. Fry in light olive oil in a heavy bottomed sauce pan on a medium high heat until soft, about 8 minutes.
  5. Prepare the pumpkin seeds. Put the seeds into a non-stick pan without oil. Fry on medium high heat until they start to pop. Take off the heat and add to the sauce pan.
  6. Finish the sauce. Add the drained artichoke slices to the sauce pan add the chicken stock and simmer for 5 minutes. Blend using a stick blender or cool slightly and transfer to an upright blender. Blend until there is a fairly thick sauce consistency, with a slightly rough texture. Return to the pan and heat, adding the Parmesan, chopped parsley and a squeeze of lemon. Check the seasoning and adjust.
  7. Serve. Slice the artichoke hearts in quarters. Toss together the orechiette, the sauce and artichoke quarters. Garnish with extra parmesan and basil. Serve with a salad.

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