Artichoke Alfredo Cavatappi
with Pesto & Asparagus
Did you know that artichokes are actually the flower buds of a thistle, harvested before they bloom? This one-pot pasta dish showcases briny artichoke hearts tossed in garlicky breadcrumbs. Corkscrews of cavatappi noodles and crisp-tender asparagus are enrobed in creamy cashew cheese alfredo sauce and topped with dollops of earthy basil pesto.
Nutrition (per serving)
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INGREDIENTS
- 13.75 oz artichoke hearts, drained, rinsed and patted dry
- 4 garlic cloves, peeled and minced
- 1/4 cup panko breadcrumbs
- 6 oz cavatappi pasta
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz asparagus, woody ends trimmed and cut into 1-inch pieces
- 1/4 cup vegan basil pesto
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichoke hearts and cook, undisturbed, until beginning to brown, 3 to 4 minutes. Stir in garlic and breadcrumbs and continue to cook until fragrant and golden brown, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)
Add pasta to boiling water, stir, and cook until just al dente, 6 to 8 minutes. Add asparagus and continue to cook until pasta is al dente and asparagus is crisp-tender, about 2 minutes. Reserve ½ cup pasta water and drain pasta. Return cooked pasta, asparagus, and reserved pasta water to pot. Add herb garlic cheese, ¼ tsp salt, and a pinch of pepper and stir over low heat to combine. (4-serving meal: reserve 1 cup pasta water, use ½ tsp salt) (TIP: Snap the woody ends off the asparagus where the green parts fade to white.)
Divide alfredo cavatappi with asparagus between bowls. Top with artichokes and dollop with pesto. Buon appetito!
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