Almond-Herb Pesto Pasta with Artichoke and Tomato


  • Salt and pepper
  • 1 pound penne rigate pasta
  • 1 cup flat-leaf parsley leaves
  • 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese (a couple of generous handfuls)
  • 1/2 cup vegetable stock
  • 1/4 cup slivered almonds, lightly toasted
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup fresh mint leaves
  • 1 large clove garlic
  • 1/3 cup extra-virgin olive oil (EVOO)
  • One 14-ounce can artichoke hearts in water, or artichoke bottoms, chopped or thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup ricotta cheese


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