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Spaghetti with Pesto, Artichokes and Cherry Tomatoes
(20)
Rate this recipe
Preparation
10 min
Cooking
10 min
Servings
4
Vegetarian
Nut-free
Egg-free
Categories
Ingredients
1 can (398 ml) water-packed artichoke bottoms, drained and quartered
1 container (200 g) bocconcini cheese, quartered
1 cup (140 g) cherry tomatoes, halved or quartered
2 tbsp (30 ml) olive oil
1 lemon, zest finely grated
3/4 lb (340 g) spaghetti
1 recipe basil-spinach pesto or 1/2 cup (125 ml) store-bought pesto
Basil leaves, to taste
Preparation
In a bowl, combine the artichokes, bocconcini, tomatoes, oil and lemon zest. Season with salt and pepper. Set aside.
In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Return the pasta to the pot. Add the pesto and mix well. Adjust the seasoning.
Serve the spaghetti on plates. Top with the artichoke mixture and sprinkle with a few basil leaves.
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