Spaghetti with Pesto, Artichokes and Cherry Tomatoes | RICARDO
Ricardo's Recipe : Spaghetti with Pesto, Artichokes and Cherry Tomatoes
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Ingredients
- 1 can (398 ml) water-packed artichoke bottoms, drained and quartered
- 1 container (200 g) bocconcini cheese, quartered
- 1 cup (140 g) cherry tomatoes, halved or quartered
- 2 tbsp (30 ml) olive oil
- 1 lemon, zest finely grated
- 3/4 lb (340 g) spaghetti
- 1 recipe basil-spinach pesto or 1/2 cup (125 ml) store-bought pesto
- Basil leaves, to taste
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