Lemony Artichoke Pesto Pasta

Lemony Artichoke Pesto Pasta


1/2 box of pasta

1 head of broccoli, cut into florets

1 can artichoke hearts, chopped

2 tablespoons hearts of palm medallions, quartered

1 tablespoon Walnut Basil Pesto

juice of a whole lemon





1) Fill a large stock pot with water and place over high heat. Cook pasta in boiling water for 8-10 minutes and drain.

2) Fill a small pot with water and place over high heat. Boil broccoli florets in water for 5 minutes and drain.

3) Stir broccoli, pasta, artichoke hearts, hearts of palm, pesto and lemon juice to combine. Season with salt and pepper as needed.


Lemony Artichoke Pesto Pasta
Mains, PastaKristen CarliComment