Pistachios and artichokes make a flavor-packed green sauce for spaghetti. This makes a beautiful side or base for meat or vegetable entrees.
4 lb. Barilla Spaghetti
16 cleaned and sliced fresh artichokes
4 garlic cloves
1/2 cup ricotta cheese
as needed salt
1 1/2 cups olive oil
2 cups unsalted pistachios
1/2 cup grated Romano cheese
3/4 cup packed fresh parsley
as needed black pepper
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.
- Heat 1/4 cup of the oil and saute the artichokes until slightly browned and thoroughly cooked. Set aside to cool.
- In a blender, grind the pistachios, garlic, cheese, and parsley. Add the artichokes and remaining oil and pulse to make a coarse sauce. Season with salt and pepper.
- For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and toss with some of the pesto and a few tablespoons of cooking water, if needed. Plate.