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Ingredients

• 2 cups canned whole artichoke hearts, rinsed, drained, and halved (from 2 [14-ounce] cans)
• 1/2 cup whole-milk ricotta cheese (about 4 ounces)
• 1/4 cup olive oil
• 1 packed teaspoon freshly grated lemon zest (from 1/2 medium lemon)
• 1/3 cup packed finely chopped fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• 1 pound dried pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle

Description

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