Barilla Spaghetti with Artichoke and Pistachio Pesto

• 6 frozen artichokes
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup unsalted pistachios
• 1 clove garlic, peeled
• 2 tablespoons grated Romano cheese
• 3 tablespoons packed parsley
• salt and pepper to taste
• 1 (454 g) package Barilla Spaghetti

1. Bring a large pot of water to a boil; season with salt.
2. Saute artichokes with 1 tablespoon (13g) of olive oil in a large skillet over medium heat until slightly browned and thoroughly cooked.
3. Set aside to cool.
4. Process pistachios, garlic, Romano cheese, and parsley in a blender until smooth.
5. Turn the blender off.
6. Season with salt and black pepper.
7. Add artichokes and remaining olive oil.
8. Pulse a few times until a coarse consistency is reached.
9. Cook pasta according to package directions.
10. Drain pasta and reserve 1/2 cup of pasta cooking liquid.
11. Toss pasta with pesto; add pasta cooking liquid as needed in a large mixing bowl.

frozen artichokes, extravirgin olive oil, unsalted pistachios, clove garlic, romano cheese, parsley, salt, barilla spaghetti

Taken from allrecipes.com/recipe/barilla-spaghetti-with-artichoke-and-pistachio-pesto/ (may not work)