Go Back
+ servings

Artichoke Pesto Pasta

This super easy-to-make yet sophisticated pasta dish features freshly made artichoke pesto, mozzarella balls, sun-dried tomatoes, and black olives. A perfect choice for a weeknight dinner!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: artichoke pesto pasta
Servings: 8 people
Calories: 583kcal
Author: Jovita | Yummy Addiction


For the Artichoke Pesto:

  • 10 oz. (280g) jar oil-packed artichokes , drained
  • 1 cup fresh parsley leaves , lightly packed
  • 1/2 cup toasted walnuts , chopped
  • zest and juice of 1 lemon
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup freshly grated Parmesan cheese

For the Artichoke Pasta:

  • 1 lb. (450g) fusilli pasta , uncooked
  • 2 oz. (60g) sun-dried tomatoes , drained and cut into strips
  • 1/2 cup halved black olives
  • 1 cup fresh mozzarella balls


  • Cook pasta according to package instructions until al dente. Drain in a colander, reserving 1/2 cup pasta water.
  • Meanwhile, in a small food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Process until finely minced, stopping to scrape down the sides a couple of times. Pour in the olive oil and pulse again briefly to incorporate.
  • Transfer the pesto to a large serving bowl and stir in the Parmesan. Add the warm pasta and toss to combine.
  • Stir in the sun-dried tomatoes, black olives and mozzarella balls. If needed, add the couple of tablespoons of the reserved pasta water to moisten the pasta and create a saucelike consistency. Serve.


Calories: 583kcal | Carbohydrates: 53.6g | Protein: 16.6g | Fat: 35.3g | Cholesterol: 15.9mg | Sodium: 561.2mg | Sugar: 6.4g | Vitamin A: 5IU | Vitamin C: 41mg