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Linguine with Artichoke Pesto

Linguine with Artichoke Pesto

Elegant yet comforting, this Linguine with Artichoke Pesto showcases the delicate flavor of fresh artichokes in three delicious textures: a silky homemade pesto, crispy fried artichokes, and a fragrant herb breadcrumb crumble. Finished with KALI Monocultivar Maurino EVOO, this recipe brings together simple Mediterranean ingredients in a sophisticated pasta dish that's perfect for entertaining or elevating an everyday dinner.

Prep 30 min
Cook 25 min
Total 55 min
Servings 2
Cuisine Italian

Ingredients

  • 1. For the pasta
  • 160 g dried linguine
  • 2. For the artichoke pesto
  • 2 artichokes
  • Juice of ½ lemon
  • 1 garlic clove
  • 20 g toasted hazelnuts
  • 25 g grated Parmigiano Reggiano
  • KALI Monocultivar Maurino EVOO, as needed
  • Salt and freshly ground black pepper
  • Fresh parsley, optional
  • 3. For the herb breadcrumb crumble
  • 1 slice stale rustic bread
  • Finely chopped fresh rosemary, parsley, and thyme
  • 1 tablespoon KALI Monocultivar Maurino EVOO
  • 4. For the crispy artichokes
  • 1 small artichoke
  • All-purpose flour, for dusting
  • Neutral oil, for frying
  • Salt

Instructions

Prepare the Artichoke Pesto

  • Trim and clean the artichokes, then blanch them in water with the lemon juice until just tender.
  • Drain and transfer to a food processor.
  • Add the garlic, toasted hazelnuts, Parmigiano Reggiano, KALI Monocultivar Maurino EVOO, salt, and pepper.
  • Blend until smooth and creamy.

Make the Herb Breadcrumb Crumble

  • Pulse the stale bread with the fresh herbs until coarse.
  • Heat the olive oil in a skillet over medium heat and toast the breadcrumbs until golden brown and crisp.

Prepare the Crispy Artichokes

  • Thinly slice the remaining artichoke.
  • Lightly dust the slices with flour and fry until crisp and golden.
  • Transfer to paper towels to drain and season with salt.

Cook the Pasta

  • Cook the linguine in a large pot of salted boiling water until al dente.
  • Drain, reserving a little pasta water if needed, and toss with the artichoke pesto until evenly coated.

Assemble

  • Divide the pasta between serving plates.
  • Top with the herb breadcrumb crumble and finish with the crispy artichokes.
  • Serve immediately.

Recipe Video

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