Grammy's Kitchen · Pesto Pasta · Artichoke Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 38 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces linguine (pappardelle, or other long pasta, reserve 1/2 cup pasta water ) |
| 14 g | 1 tablespoon olive oil |
| 6 g | 2 cloves garlic (minced) |
| 177 g | 3/4 cup white wine |
| 80 g | 1/3 cup chicken broth |
| 10 g | 2 teaspoons fresh lemon juice |
| 340 g | 12 ounces marinated artichoke hearts (drained and coarsely chopped) |
| 178 g | 3/4 cup heavy whipping cream |
| 25 g | 1/4 cup shredded Parmesan cheese (shredded) |
| 3 g | 1 teaspoon cornstarch |
| 30 g | 1 cup fresh spinach (packed, optional ) |
| shredded Parmesan cheese | |
| chopped fresh parsley (or basil) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fantastic! Made this as a "let's see what happens" when we had a friend visiting and was very impressed. So much so, I'm making it again this week :) The Marinated Artichoke does blend nicely with a tiny bit of vinegar based hot sauce (as a topping! Not co” — a cook, 5★
“Fantastic! Made this as a “let’s see what happens” when we had a friend visiting and was very impressed. So much so, I’m making it again this week :) The Marinated Artichoke does blend nicely with a tiny bit of vinegar based hot sauce (as a topping! Not cooked” — a cook, 5★