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close up shot of pesto pasta with artichoke hearts with a fork and a white bowl

Pesto Pasta With Artichoke Hearts

Pesto  Pasta With Artichoke Hearts is a vegetarian meal that bursts with flavor!  Fresh peppery basil and juicy lemons enhance the flavor of the artichoke hearts, giving this dish a perfect balance of simplicity and taste.

Course Main Course
Cuisine Italian
Keyword fresh pesto sauce, artichokes, pasta
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author sherry brubaker


  • 1 cup White Wine Pesto (link in notes)
  • 1 LB spaghetti pasta
  • 1 14 oz can drained quartered artichoke hearts

optional toppings:

  • sliced lemon
  • pine nuts
  • parmesan cheese
  • fresh herbs like basil, oregano, or rosemary


  1. Make White Wine Pesto Sauce in a blender and set to the side.

  2. In a large pot, bring 4 quarts of water and 1 TBS of salt to a boil.

  3. Add spaghetti pasta to the boiling water, and cook to al dente, according to package instructions.

  4. Drain the pasta once it is done cooking, and place back into the pot. Toss in the white wine pesto sauce and drained artichoke quarters. Stir to combine.

  5. Add desired additional toppings. Serve and mangia!

Recipe Notes