Linguine with lemony pea pesto, artichokes, and ricotta is the epitome of spring eating!
Linguine with Lemony Pea Pesto, Artichokes, and RicottaI downloaded a week’s worth of recipe photos off my camera after making this only to find that they were

All. Pasta.


Uhhh, cravings much?

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta

I promise I’ll try to spread them out so we don’t all go into too much of a carb coma, but given that it’s a gazillion degrees here and this pasta takes all of boiling a pot of water and pressing GO on a food processor to make, I couldn’t resist sharing it first.

Also, it’s just really dang good. So there’s that.

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta

If you’ve never thought to bulk up your pesto with all sorts green vegetables, then I am about to BLOW.YOUR.MIND.

It’s such a genius idea, especially when feeding picky eaters. As a kid, I hesitated to eat any vegetable in its natural state, but for some reason pesto was totally kosher. Think of all the nutrients my mom could have stuffed into me if she had just blended them up with some basil, pine nuts, garlic, and olive oil!!!

The possibilities are endless.

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta

The sweetness of peas plays especially well with the bright basil flavor and a touch of lemon lends just enough tartness to round it all out. I tossed it with linguine and chopped artichoke hearts and OF COURSE dollops of ricotta because how could you not!?

Sprinkles of red pepper flakes and freshly ground black pepper are highly recommended, though not mandatory if you’re feeding sensitive taste buds. Like your kids. Or your husband. Or anyone else in your life with an embarrassingly low spice tolerance.

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta

Linguine with Lemony Pea Pesto, Artichokes, and Ricotta
Linguine with lemony pea pesto, artichokes, and ricotta is the epitome of spring eating!
Yield: 4-6 servings
For the lemony pea pesto
  • 16 ounces frozen peas
  • 1 ounce basil leaves
  • 2 cloves garlic, minced
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
For the pasta
  • 1 lb linguine
  • 1 (14 oz) can quartered artichokes, coarsely chopped
  • 2 cups ricotta
  • red pepper flakes and black pepper, to taste
  1. Bring one large and one medium pot of salted water to a boil. Add the peas to the smaller pot and cook for 5 minutes, or until bright green and heated through. Drain.
  2. In the bowl of a food processor, pulse the peas, basil, garlic, and pine nuts together until they are minced. Stream in the olive oil while the food processor is still running and puree until creamy and well-combined. Add the lemon juice to the food processor bowl and pulse until they're fully incorporated. Season to taste with salt.
  3. Cook the linguine until al dente, according to package directions. Drain.
  4. In a large bowl, toss the linguine with the pesto and the artichoke hearts. Serve topped with dollops of ricotta, red pepper flakes, and black pepper, to taste.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe


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12 Responses to Linguine with Lemony Pea Pesto, Artichokes, and Ricotta

  1. I’ll take all the pasta in this form!!

  2. This looks so so good! That pea pest with the ricotta?! Drooling. Pinning!

  3. I LOVE the combination of lemons and peas! Perfect for this weather! Also, linguine is my favorite type of pasta so this dish speaks to my soul.

  4. Kate says:

    You always manage to take something I consider wintery and heavy and make it light and springy.

  5. Everything about this is calling my name, definitely making soon!! I totally craved pasta all through my pregnancy as well! 😉

  6. Debbie says:

    This looks delicious. One can never ever have too much pasta!

  7. Erica says:

    YASSSS embrace the spring produce!!! I love this recipe and I have so much linguine in the pantry for some reason and this is gonna be my way to use it up now 🙂
    Hope all is going well!!!!! <3

  8. Pam says:

    I seriously want this for lunch. YUM!

  9. I, too, am happy to see all pasta, all the time! So, if this is what you’re craving, share away! This is totally my kind of recipe. First of all, I have a mild obsession with ricotta (Eric, not as much… but he tolerates it in small quantities). And that vibrant, lemony pesto. Well, I already know I’m on board.

  10. Julia says:

    Bring on them pastas! I get on kicks, too, where I eat one type of food day-in-day-out. And it sounds like baby’s got good taste! I can’t believe you’re so close to your due date…I’m so excited for you and your hubs!

    Pesto is the perfect place to put all the greens! I’m loving the pea pesto idea and say gimme all the artichokes and ricotta!

  11. Cakespy says:

    OH MY GOD I need this deliciousness in my life. I can practically taste it!

  12. LPax11 says:

    Just made this for dinner tonight. Lemme tell all y’all who say this looks good I’m going to have to try it, STOP what you are doing right now and go make it! Seriously. I intended to take a pic to send to my daughter but I took one taste and never thought about the picture until my plate was clean! I didn’t even sit down at the table! Stood right there in the kitchen and ate like a wild woman and I never don’t sit at the table to eat! I had extra sauce though, so time to make more pasta!

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