Spring Baby Artichoke And Spinach Pesto Pasta


  • 1 pound penne rigate pasta
  • 4 cups baby spinach (packed), divided
  • 1/4 cup shelled pistachios or whole almonds, toasted
  • 1 cup chicken or vegetable stock, divided
  • 1/3-1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
  • A few grates of fresh nutmeg
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided
  • 1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
  • 2-3 cloves garlic, finely chopped or grated


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