This pasta dish is bursting with fresh flavors from the pesto, a hint of cheese from the parmesan, and a delightful crunch from crispy artichoke hearts and toasted pine nuts. It's a heavenly combination that everyone will love.
1: To make pesto, combine basil, garlic, ¼ cup pine nuts and 1 tsp salt in a food processor and blend until finely chopped.
2: Slowly add olive oil until a smooth sauce forms.
3: Heat avocado oil in a 12 inch skillet over medium high heat.
4: Drop in a handful of artichoke hearts, being careful not to overcrowd the pan. Fry artichoke hearts, turning frequently to prevent them from burning, until golden brown, about 3 minutes. Remove from heat and sprinkle lightly with salt. Continue until you have fried ¼ of your sliced artichokes. Allow oil to cool then discard safely.
5: In a large pot, bring 4 quarts of water to a boil with 2 tbsp kosher salt. Boil pasta to al dente according to packaging instructions.
6: Strain pasta and set aside.
7: Using the same pan you fried your artichokes in, wipe out any excess oil and melt 1 tbsp butter over medium heat.
8: Add remaining artichokes and sauté for 2-3 minutes.
9: Turn off heat then add pasta and pesto sauce and toss to combine.
10: Transfer to serving dish and top with toasted ¼ cup pine nuts and crispy artichoke hearts.
