Full ingredients list:
- 400g fusilli pasta
- 2 x 400g cans artichoke hearts, drained
- 1 cup mint leaves
- 1/2 cup (80g) grated parmesan, plus 10g shaved to serve
- 1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a large saucepan of boiling water according to packet instructions.
Step 2 Meanwhile, whiz artichoke, mint, parmesan and oil in a food processor to a thick sauce.
Step 3 Drain pasta, toss with the pesto until well combined, then serve with extra parmesan and freshly ground black pepper.
About this recipe
First published: October 2008