Almond-herb Pesto Pasta With Artichoke And Tomato

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• salt and pepper
• 1 lb penne rigate
• 1 cup flat leaf parsley
• 2/3 cup grated parmigiano-reggiano cheese or 2/3 cup pecorino romano cheese
• 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 garlic clove
• 1/3 cup extra virgin olive oil
• 1 (14 ounce) can artichoke hearts, chopped thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese

Recipe

• 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.
• 2 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 extra virgin olive oil.
• 3 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.
• 4 in a bowl, season the tomatoes with salt.
• 5 serve the pasta with the tomatoes and ricotta for mixing inches.