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
Recipe by Joanne Eats Well With Others at