Artichoke Pesto

jwa and I both love pasta. However, we try not to have it more than once a week and, when possible I make wheat pasta. Good carbs and all that. Well, this was on a Thursday night and it was normal, non-wheat pasta. Mahahahahahaha! It was also quite tasty.

Artichoke Pesto:
1 can artichokes in water, drained
1 clove garlic, minced
juice of 1 lemon
1/2 tsp fresh thyme
1/4 cup olive oil
dash of cayenne pepper
a big handful of toasted pine nuts
a big handful of parmesan cheese
salt & pepper
1 box pasta such as campanelle (or another type of pasta with lots of grooves, ridges and tunnels for the sauce to get into)
1 big handful of parsley, chopped

Add artichokes through the parmesan cheese in a food processor and combine until smooth. It should be the consistency of hummus. Taste and add salt and pepper as needed. Meanwhile, cook pasta in boiling, salted water until al dente.

Right before pasta is done, transfer the pesto from the processor to a large, warmed serving bowl. Strain pasta from water and pour the hot pasta on top of the pesto. Toss to combine and garnish with chopped parsley.

I also made some parmesan and garlic bread that I got all toasty under the broiler. Then I it topped with tomato slices. Mmm!