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Super simple Artichoke Pasta made with marinated artichokes, lemon, garlic and parmesan. This pasta recipe is ready in just 10 minutes and with a “no-cook” pasta sauce all you need to do is boil the pasta and it’s ready. Another great, quick weeknight dinner!
This artichoke pasta is SO incredibly easy you don’t even need to cook the sauce!
Yup, that’s right, just like our Salsa di Noci recipe (walnut sauce) it’s made using a blender or food processor.
Hello, easy dinner!
I’ve also added in frozen peas because they’re sweet, delicious and add a lot of freshness to the sauce. I just add them into the pasta water for a minute before the pasta is ready.
I’ve also used fusilli bucati lunghi pasta (long hollow fusilli), I mean how pretty is this pasta shape?! But you can use pretty much any pasta shape you like.
Top Tip: If you’re making this to eat cold as a pasta salad then I recommend using a short pasta shape.
What artichokes to use
I use marinated artichoke hearts in oil (usually sunflower oil or olive oil) for this recipe.
The reason is that this is a super quick sauce and marinated artichokes already have added flavour from herbs and seasoning.
It also means that they will blend really well into a creamy and delicious sauce with no effort at all.
Marinated artichokes don’t tend to need salt but always taste the mixture to double check. Also, use the reserved pasta water for extra flavour!
Top Tip: If your artichokes are not marinated in herbs don’t worry the pasta will still be just as delicious!
How to make artichoke pasta – step by step
To Make the artichoke sauce, add the marinated artichokes to a bowl or food processor (reserve the jarred oil) with parmesan, garlic and lemon juice (photo 1).
Blitz the mixture using an immersion blender or food processor until a smooth paste, use the reserved oil to loosen the mixture until you get a pesto consistency, taste and season with salt and pepper to taste (it usually doesn’t need much salt) (photos 2-3).
Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute (photo 4-5).
Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture (photo 6).
Add a splash of pasta water (around 1-2 tbsp) and toss the pasta to coat it evenly in the sauce. Add just enough water to loosen the sauce, you won’t need it all (photo 7-8).
Serve the pasta with torn basil leaves, enjoy! (photo 9).
Variations and different flavour combinations to try
Here are some ideas to switch this recipe up a little;
- Add different herbs such as parsley or oregano
- Add grated zucchini/courgette or other vegetables you love
- Slice some fresh cherry tomatoes and heat in a pan with a little garlic until soft then add the cooked pasta and artichokes.
- Add some chopped mozzarella
- Mix the artichokes with ricotta for a creamier sauce
Top tips for making Artichoke Pasta
- Make sure to reserve the pasta water, it’s seasoned and starchy which will add a lot of flavour as well as help emulsify the sauce.
- You can also use the artichoke mixture as a dip or spread on sandwiches or toasted ciabatta, delicious!
- The artichoke mixture will last well covered in the fridge for up to 1 week and can also be frozen.
- I used fusilli bucati lunghi pasta (long hollow fusilli) but you can use any pasta for this recipe!
More easy pasta recipes you might like
- Creamy butternut squash pasta
- Broccoli pasta with chilli, garlic, and parmesan
- Sun-dried tomato pasta with roasted red pepper
- Bucatini with roasted red pepper cream sauce
- Sausage pasta bake
If you’ve tried this Artichoke pasta or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
- 15 oz pasta (long or short) (400g)
- 1 heaped cup marinated artichoke hearts in oil (280g)
- 1/2 cup freshly grated parmesan (50g) plus extra for serving
- 1 clove garlic peeled
- 1/2 juice lemon
- 1 cup frozen peas (100g)
- 4-5 torn fresh basil leaves for serving (optional)
- Add the artichokes (reserve the oil), parmesan, garlic clove and lemon juice to a bowl.
- Blitz to a smooth paste using an immersion blender adding a little reserved oil as needed. You can also use a food processor, Set aside.
- Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute.
- Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture.
- Add a splash of reserved pasta water (around 1-2 tbsp) and toss the pasta to coat it evenly in the sauce. Add just enough water to loosen the sauce (you won't need it all).
- Serve with basil and more parmesan if desired.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here