Pasta with Artichoke Pesto

Ingredients

• 500 g Tagliatelle
• Salz
• 400 g artichoke hearts (canned)
• 1 Garlic clove
• 0.5 untreated lemon (zest and juice)
• 4 tbsp grated Parmesan
• 4 tbsp olive oil
• pepper (ground)
• 80 g sun-dried tomatoes (in oil)
• 1 splash dry white wine
• 1 handful Arugula

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Drain the artichokes well and cut into wedges. Reserve about 150 g for garnish, put the rest in a blender. Peel the garlic, add lemon zest, juice, 2 tbsp Parmesan and some oil, blend with the artichokes until smooth, gradually adding oil until the pesto is thick‑creamy. Season with salt and pepper.

3. 3.

   Drain the tomatoes, catching 2–3 tbsp of oil. Roughly chop the tomatoes and combine with the remaining artichoke wedges in a hot pan using the tomato oil. Deglaze with wine and let reduce slightly. Meanwhile rinse the arugula, shake dry, trim, and tear into small pieces. Toss the drained pasta with the tomatoes and arugula, plate on bowls, sprinkle with extra Parmesan, and serve the pesto separately.