Almond-Herb Pesto Pasta with Artichoke and Tomato

By á-5100

Ingredients

• Salt and pepper
• 1 pound penne rigate pasta
• 1 cup flat-leaf parsley leaves
• 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese (a couple of generous handfuls)
• 1/2 cup vegetable stock
• 1/4 cup slivered almonds, lightly toasted
• 1/4 cup fresh tarragon leaves
• 1/4 cup fresh mint leaves
• 1 large clove garlic
• 1/3 cup extra-virgin olive oil (EVOO)
• One 14-ounce can artichoke hearts in water, or artichoke bottoms, chopped or thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup ricotta cheese

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.

While the pasta is working, using a food processor, puree the parsley, parmigiano-reggiano, vegetable stock, almonds, tarragon, mint and garlic; season with salt and pepper. With the machine on, drizzle in the EVOO.

In a serving bowl, combine the artichoke hearts and pesto. Add the reserved pasta cooking water, then stir in the pasta and season with salt and pepper. In a bowl, season the tomatoes with salt.

Serve the pasta with the tomatoes and ricotta for mixing in.