Pesto Artichoke Pasta is a simple pasta dish that utilizes only a few ingredients and turns it into something special. Linguine is tossed with tender canned artichokes and a creamy lemon pesto sauce for a dish that can stand on its own or be paired with a protein for filling dinner.

This recipe came together quickly when I was creating it, and I am so excited to share it with you. This pasta dish is perfect for spring, with seasonal ingredients like artichokes, lemon, and basil.

It takes just a few minutes to whip up (less than 20!), with the end result being a dish that's full of vibrant flavors and ready to be enjoyed by the whole family (my kiddos loved this).

For another creamy pesto dish to serve alongside this pasta, check out Creamy Instant Pot Pesto Chicken. Or try it with our family favorite Pesto Chicken Parmesan!

bowl of finished dish on a wooden board.

Why You'll Love This Recipe

We love an easy pasta dish in our house. Things like Spicy Fusilli Arrabiata and Venison Ragu with noodles are staples in our house. This artichoke and pesto pasta was a totally hit with the whole family and I know you're going to love it too.

It has very few ingredients
It feels fancier than it is.
You can make it in less than 20 minutes!

Ingredients

Pesto: Homemade pesto or store bought both work in this recipe. You will likely have leftover pesto after making this dish. Use it in Pesto Orzo Salad or a tasty Turkey Pesto Sandwich.
Canned Artichokes: This recipe works with either marinated artichokes in oil or plain artichokes in water. Just make sure to drain the artichokes well before using.
Pasta: I used linguine, but truly any pasta shape will work here.
Parmesan Cheese: Use freshly grated parmesan cheese if you have it available. It will melt the best in the sauce.
Shallot: Shallot gives a nice, milder onion flavor to this dish. I love using shallots in sauces and dressing when you don't want the "bite" of an onion.
Garlic: I always recommend using fresh garlic in my recipes for best taste.
Cream: A bit of heavy cream is used to help create the creamy pesto sauce.
Lemon: Both the juice and zest of one half lemon are added to add a bit of brightness to this richly flavored sauce.
Oil: A bit of oil is used to saute the shallot and garlic.

How to Make Pesto and Artichoke Pasta

Step 1. Cook pasta according to the packaging instructions. When you drain it, be sure to reserve at least ½ cup of pasta water for later use in the sauce.

While the pasta is cooking, heat oil in a large deep skillet over medium heat. Add minced shallot and garlic and cook for 1-2 minutes until fragrant.

Step 2. Add chopped artichokes and stir. Cook for 2 minutes.

Step 3. Add reserved pasta water and stir, scraping up any flavorful bits that have stuck to the bottom of the pan.

Step 4. Immediately add heavy cream and allow to thicken for a minute or two.

Step 5. Add in pesto, lemon juice, zest, and parmesan cheese

Step 6. Stir to combine.

Step 7. Add drained pasta noodles.

Step 8. Stir and serve.

Recipe Tips

Make sure to reserve some pasta water when draining, it is an important component of the pesto cream sauce. Pasta water is starchy and it helps the sauce stick to the pasta and well as thickens the sauce itself.
Whether you are using marinated artichokes or artichokes packed in water, be sure to drain them well before adding them to the recipe.
Canned artichokes are one of my favorite pantry staples because they can be used in so many delicious recipes, including this one! Another one of my favorites is Wonton Wrapper Spinach Dip Bites.

bowl of pesto artichoke pasta garnished with basil leaves with a fork in the bowl.

More Pasta Recipes

If you try this Pesto Artichoke Pasta please leave a star rating and let me know how it goes in the comments below. I love to hear from you.