Pasta with Artichoke Pesto Recipe

• Kosher salt
• 2 (14-ounce) cans quartered artichoke hearts packed in water, drained and rinsed
• 1/2 cup whole-milk ricotta cheese (about 4 ounces)
• 1/4 cup olive oil
• 1/3 cup packed, finely chopped fresh basil leaves
• 1/3 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
• 1 packed teaspoon finely grated lemon zest (from 1 medium lemon)
• Freshly ground black pepper
• 1 pound pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle

1. Bring a large pot of heavily salted water to a boil over medium-high heat.
2. In a blender or a food processor fitted with a blade attachment, process the artichoke hearts, ricotta, and olive oil until smooth, scraping down the sides of the blender or bowl as needed (the mixture will resemble hummus).
3. Transfer the pesto to a medium bowl and stir in the basil, measured Parmesan, and zest.
4. Taste and season with salt and pepper as needed.
5. Cook the pasta according to the package directions until al dente.
6. Reserve 3/4 cup of the cooking water, then drain the pasta.
7. Return the drained pasta to the pot and place over medium heat; add the artichoke pesto and 1/2 cup of the reserved cooking water.
8. Stir until the cheeses begin to melt and the ingredients are thoroughly combined, adding more pasta water by the tablespoonful as needed until the desired consistency is reached.
9. Taste and season with salt and pepper as needed.
10. Serve immediately, passing additional Parmesan on the side.

kosher salt, quartered artichoke, wholemilk ricotta cheese, olive oil, fresh basil, parmesan cheese, lemon zest, freshly ground black pepper, pasta

Taken from www.chowhound.com/recipes/pasta-with-artichoke-pesto-10971 (may not work)