Trofie Pasta with Artichoke Parmesan Pesto
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 25mins
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- Serves
- 6
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- Calories
- 532
This fresh and vibrant pasta with artichoke parmesan pesto takes minutes to make and is a great back up plan for those nights you don't want to cook.
Inspired by: https://tenina.com/recipes/trofie-pasta-with-artichoke-parmesan-pestorecipe updated Dec 21, 2021
Ingredients
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- Parmesan cheese
- 100 g
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- Lemon
- 1
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- Feta cheese
- 100 g
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- Canned artichoke
- 285 g
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- Garlic clove
- 3
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- Extra virgin olive oil
- 50 g
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- Single cream
- 150 g
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- Egg
- 1
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- Dijon mustard
- 1 teaspoon
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- Baby spinach
- 200 g
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- Black pepper
- as needed
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- Water
- 1.2 L
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- Pink himalayan salt flakes
- as needed
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- Trofie pasta
- 350 g
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- Roma tomato
- 250 g
Tools
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TM5
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Small bowl
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Tm5 bowl
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Medium bowl
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Large serving bowl
Step preview
- Add parmesan cheese and lemon zest to the TM5 bowl
- Blend with MC in place - approx 10 sec, speed 10
- Transfer content of TM5 bowl to small bowl
- Add garlic clove to the TM5 bowl
- Chop with MC in place - approx 3 sec, speed 6
- Scrape down sides of TM5 bowl
- Add extra virgin olive oil to the TM5 bowl
- Sauté - approx 5 min, Varoma, speed 1
- Then add single cream, egg, dijon mustard, feta cheese, baby spinach and canned artichoke to the TM5 bowl
- Blend with MC in place - approx 5 sec, speed 7
- Cook - approx 5 min, 100°C, speed 1
- Then season with black pepper to taste
- Transfer one third of cheese mixture to TM5 bowl
- Mix with MC in place - approx 5 sec, speed 5
- Transfer content of TM5 bowl to medium bowl while you cook pasta
- Add water, pink Himalayan salt flakes and trofie pasta to the TM5 bowl
- Cook - approx 10 min, 100°C, reverse gentle stir
- Drain cooked pasta through basket
- Then toss with sauce and halved tomatoes
- Sprinkle with remaining milled parmesan before serving immediately