Artichoke pesto pasta is going to be your new favorite easy weeknight meal!
Using chickpea pasta turns this traditionally higher carb recipe into a delicious blood sugar friendly meal! Artichoke pesto pasta is easy to make and perfect for leftovers!
Lemon artichoke pesto: a winning combo!
The touch of lemon juice in this recipe just send it over the edge. Combine that with the delicious pesto and artichoke flavors and everyone will love it.
So much to love about my artichoke lemon pesto pasta recipe
In addition to these flavor combos, artichoke pesto pasta is also very easy to make. If you’re like me, you may tend to decide right before dinner time what you’re going to have… well, with the help of a few grocery store shortcuts that’s no problem for this recipe!
What compliments pesto pasta?
You can serve this dish with your favorite protein. Salmon or chicken will pair perfectly. Or, because we use chickpea pasta, you don’t need to add an additional protein source if you don’t want to.
I also recommend adding an additional veggie on the side like asparagus, carrots, arugula, or broccoli.
Do you add pesto to hot or cold pasta?
In artichoke pesto pasta and in other recipes, it’s easier to add pesto to hot pasta to keep the oil nice and liquid than it is to cold pasta. You can make your own pesto at home (try my Spinach Walnut and Feta Pesto Sauce) or opt for a store-bought version. I prefer the DeLallo Simply Pesto.
What to add for creamy pesto artichoke pasta?
Most artichoke pesto pasta recipes rely on cream cheese or heavy whipping cream to get a creamy sauce, but we use Greek yogurt. This reduces the amount of saturated fat and increases protein.
Other pesto pasta with veggies recipes
Check out some of my other favorite chickpea pasta recipes:
- Spinach and Truffle Mushroom Pasta
- Creamy Chickpea Pasta with Spinach and Rosemary
- Mediterranean Veggie Pasta Salad
- Creamy Spinach Pasta with Shrimp (Gluten Free)
Artichoke Lemon Pesto Chickpea Pasta
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- 12 oz artichoke hearts packed in water
- 6-7 oz pesto sauce
- Juice from 1 lemon
- ½ cup plain Greek yogurt
- 8 oz chickpea pasta any shape will do
- 2-3 oz arugula
- Heat a large skillet over medium heat on your stove. Empty the entire jar of artichoke hearts, including the liquid, into the pan. Let them heat/simmer for 4-5 minutes.
- Set a pot of water on your stove and set it to boil.
- Then, pour in your jar of pesto to the skillet (after the 4-5 minutes mentioned above). Stir them together well and let it simmer for about 10 minutes, stirring and scraping the bottom of the pan with a rubber spatula occasionally.
- Once your water in the other pot has started to boil, cook your pasta according to the package instructions. When it is finished cooking, drain out the pasta water and leave the noodles in the pot you boiled them in.
- After about 10 minutes, squeeze the juice from the lemon into the skillet and stir. Let it simmer for another 5 minutes or so, stirring occasionally.
- Now, stir in the Greek yogurt until fully combined.
- Pour your creamy lemon artichoke pesto sauce into the pot with the pasta and stir until the pasta is fully coated.
- Return the empty skillet to the stove. It will have some sauce residue on it and this is good! Add your arugula to the pan over low heat and stir until fully wilted down.
- Add the arugula to the pasta, serve, and enjoy!
- Top with Parmesan cheese is desired.
Can this be served cold or do I need to heat the leftovers?
Hi there! You could definitely serve it cold!