This pasta screams “Summer!!” and all of the ingredients (artichokes, basil, mint and tomatoes) came from my garden- it is SOOOO good as a Vegan entree or with a side of grilled Salmon.

I can’t wait to share this unbelievably delicious recipe with you. I am telling you, it is unbelievably good and the artichokes are kind of the star of the show.

It was born from all of the artichokes that sprouted up in my garden this year (I know, I know, no one else is growing artichokes in their garden- but you should!!) Otherwise just go pick some up at the grocery store, and make this awesome pasta dish.

Not only are the chunks of fresh artichoke hearts amazing, but when paired with the refreshing basil-mint sauce, the sweet cherry tomatoes and the little sweet pop from the peas- just yum, seriously.

This is of course an awesome vegetarian/vegan dish, but is also great with a side of grilled fish or meat, or I bet even a poached egg on top would be incredible.

Tell me what you are growing in your garden right now? Or buying at the Farmers market? I would love to get inspired to create some more fresh from the garden recipes!

Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ARTICHOKE:
  • 2 large artichokes
  • 1 lemon, halved
  • PASTA:
  • 1 pound gluten free pasta
  • 1 cup cherry tomatoes
  • 1 cup blanched green peas
  • ½ cup fresh mint leaves
  • BASIL-MINT PESTO:
  • 2 cloves garlic
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 1⁄3 cup olive oil
  • 1⁄4 cup red wine vinegar
  • Kosher salt
Instructions
  1. Bring a large pot of water to a boil and add some salt, the artichokes and the lemon. Bring to a boil, cover with a id and then reduce the heat to low and simmer the artichokes for 45 minutes or until the leaves easily pull away from choke. Set aside to cool. Reserve the boiling water.
  2. Prepare a bowl of ice water.
  3. In the still boiling water, add the basil and the mint leaves and boil for about 30 seconds, then immediately pull them out, drain and add to the ice water so that they completely cool down.
  4. In the jar of a blender, add the garlic cloves. the blanched herbs, the oil and vinegar. Puree on high until smooth and bright green, then season to taste with kosher salt. Set aside.
  5. In the still boiling water add the pasta and cook to al dente according to manufacturers directions.
  6. Meanwhile, pull all of the leaves away from the choke (I reserve these for snacking) and then clean the choke (watch the video for directions) and slice the hearts into chunks.
  7. Drain the pasta and rinse it with cold water. Add it back to the empty pot and add the pesto and toss to heat the pesto. Add the cherry tomatoes, peas, fresh mint leaves, and finally the artichoke hearts and gently toss to heat and coat everything with the pesto. Plate and serve immediately.

 

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Categorized: Dinner, Pasta, Recipe Index, Vegan, Vegetarian
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This pasta screams “Summer!!” and all of the ingredients (artichokes, basil, mint and tomatoes) came from my garden- it is SOOOO good as a Vegan entree or with a side of grilled Salmon.

I can’t wait to share this unbelievably delicious recipe with you. I am telling you, it is unbelievably good and the artichokes are kind of the star of the show.

It was born from all of the artichokes that sprouted up in my garden this year (I know, I know, no one else is growing artichokes in their garden- but you should!!) Otherwise just go pick some up at the grocery store, and make this awesome pasta dish.

Not only are the chunks of fresh artichoke hearts amazing, but when paired with the refreshing basil-mint sauce, the sweet cherry tomatoes and the little sweet pop from the peas- just yum, seriously.

This is of course an awesome vegetarian/vegan dish, but is also great with a side of grilled fish or meat, or I bet even a poached egg on top would be incredible.

Tell me what you are growing in your garden right now? Or buying at the Farmers market? I would love to get inspired to create some more fresh from the garden recipes!

Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ARTICHOKE:
  • 2 large artichokes
  • 1 lemon, halved
  • PASTA:
  • 1 pound gluten free pasta
  • 1 cup cherry tomatoes
  • 1 cup blanched green peas
  • ½ cup fresh mint leaves
  • BASIL-MINT PESTO:
  • 2 cloves garlic
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 1⁄3 cup olive oil
  • 1⁄4 cup red wine vinegar
  • Kosher salt
Instructions
  1. Bring a large pot of water to a boil and add some salt, the artichokes and the lemon. Bring to a boil, cover with a id and then reduce the heat to low and simmer the artichokes for 45 minutes or until the leaves easily pull away from choke. Set aside to cool. Reserve the boiling water.
  2. Prepare a bowl of ice water.
  3. In the still boiling water, add the basil and the mint leaves and boil for about 30 seconds, then immediately pull them out, drain and add to the ice water so that they completely cool down.
  4. In the jar of a blender, add the garlic cloves. the blanched herbs, the oil and vinegar. Puree on high until smooth and bright green, then season to taste with kosher salt. Set aside.
  5. In the still boiling water add the pasta and cook to al dente according to manufacturers directions.
  6. Meanwhile, pull all of the leaves away from the choke (I reserve these for snacking) and then clean the choke (watch the video for directions) and slice the hearts into chunks.
  7. Drain the pasta and rinse it with cold water. Add it back to the empty pot and add the pesto and toss to heat the pesto. Add the cherry tomatoes, peas, fresh mint leaves, and finally the artichoke hearts and gently toss to heat and coat everything with the pesto. Plate and serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)