with Red Pesto & Crispy Artichokes
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- 13.75 oz artichoke hearts, drained and patted dry
- 2 tbsp vegan parmesan (divided)
- 6 oz mafaldine pasta
- 1 oz sun-dried tomatoes
- 4 oz roasted red peppers
- ¼ cup walnuts
- 3 garlic cloves, peeled
- 1 tbsp tomato powder
- 1 lemon, juiced (divided)
- Salt and pepper*
- 1 tbsp + ¼ cup olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the pasta. Position oven rack in the middle and set oven to broil on high. Add artichoke hearts, just half the parmesan, 1 tbsp oil, and a pinch of salt to a baking sheet and toss. Broil until artichoke heart edges are crispy, 4 to 8 minutes. Set aside. (4-serving meal: use 2 tbsp vegetable oil) TIP: All broilers are different. Watch carefully to ensure the artichokes don't burn.
Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water, drain the pasta, and set aside. Add sun-dried tomatoes, roasted red peppers, walnuts, garlic, tomato powder, just half the lemon juice, remaining parmesan, and a pinch of salt and pepper to a food processor. Pulse until well combined. Add ¼ cup olive oil and pulse the red pesto until smooth, about 1 minute. (4-serving meal: use 1 cup pasta water, ½ cup olive oil) TIP: Stop the processor halfway through to scrape down the sides. Keep the pot for the next step.
Return cooked pasta and reserved pasta water to the pot. Add the red pesto with a pinch of salt and pepper and stir over low heat to combine.
Divide the mafaldine with red pesto between bowls. Top with crispy artichokes. Buon appetito!