Wagon Wheels with Artichoke Pesto

• 1 pound rotelle (wagon wheel pasta)
• 1 (8-ounce) package of frozen artichoke hearts, thawed
• 1 cup fresh flat-leaf parsley leaves, lightly packed
• 1/2 cup chopped toasted walnuts (see page 168)
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 2/3 cup freshly grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
4. Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
5. Chop the ingredients fine, stopping the machine a few times to scrape down the sides.
6. With the motor running, drizzle in the olive oil.
7. Transfer the artichoke pesto to a large serving bowl and stir in the cheese.
8. Add the warm pasta and toss to combine.
9. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a saucelike consistency.
10. Serve.

rotelle, parsley, walnuts, lemon, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/food/views/wagon-wheels-with-artichoke-pesto-394296 (may not work)