Artichoke and Sun-Dried Tomato Pasta with Basil Pesto
Tender pasta tossed with briny artichokes, chewy sun-dried tomatoes, and fragrant basil pesto.
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Cooking tools:
- Pot
- Saucepan
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Serving bowl
- Skillet
- Grater
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Ingredients
- 12 ounces penne or fusilli pasta
- 1 cup basil pesto
- 1 jar marinated artichoke hearts, drained and halved (about 12 ounces)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1/3 cup reserved pasta water
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup pine nuts, toasted
- 1/4 teaspoon red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tablespoons fresh basil leaves, thinly sliced, for garnish
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