Super simple Artichoke Pasta made with marinated artichokes, lemon, garlic and Parmesan. Ready in about 10 minutes, this recipe uses a no-cook sauce blended from pantry ingredients—just boil the pasta and toss. A perfect quick weeknight dinner.
This artichoke pasta is incredibly easy because the sauce doesn’t need cooking.
Like a classic salsa di noci (walnut sauce), the artichoke sauce is blended in a food processor or with an immersion blender for a creamy finish.
Frozen peas add sweetness and freshness; simply add them to the pasta water during the last minute of cooking.
I used long hollow fusilli (fusilli bucati lunghi) because it looks lovely with this sauce, but any pasta shape works well.
Tip: If you plan to serve this cold as a pasta salad, choose a short pasta shape so it holds the dressing better.
What artichokes to use
I recommend marinated artichoke hearts packed in oil (sunflower or olive oil). They bring extra flavor from herbs and seasoning and blend into a smooth, creamy sauce with almost no effort.
Marinated artichokes often don’t need additional salt, but always taste the sauce and adjust seasoning as needed. Use reserved pasta water to help emulsify and add flavor.
Tip: If your artichokes aren’t herbed, the pasta will still be delicious—just adjust lemon and salt to taste.
How to make artichoke pasta – step by step
To make the sauce, add the marinated artichokes (reserve the oil), Parmesan, garlic and lemon juice to a bowl or food processor.
Blend with an immersion blender or food processor until smooth. Add a little of the reserved oil to reach a pesto-like consistency, then taste and season with salt and pepper if needed.
Bring a large pot of salted water to a boil and cook the pasta. When it’s about one minute from al dente, add the frozen peas and cook for another 30–60 seconds.
Reserve one cup of the starchy pasta water, then drain. Return the pasta and peas to the pot and add the artichoke mixture.
Add a splash of reserved pasta water (about 1–2 tbsp) and toss to coat; add more only as needed to loosen the sauce.
Serve topped with torn basil leaves and extra Parmesan if you like. Enjoy!
Variations and flavor ideas
Try these simple variations to change the dish:
- Add fresh herbs like parsley or oregano.
- Stir in grated zucchini or your favorite vegetables.
- Sauté cherry tomatoes with garlic until soft, then combine with the pasta and artichoke sauce.
- Fold in chopped fresh mozzarella for a milder, creamier bite.
- Mix the blended artichokes with ricotta for an even creamier sauce.
Top tips for making Artichoke Pasta
- Reserve pasta water — it’s starchy and seasoned, and helps the sauce cling to the pasta while adding flavor.
- The artichoke mixture is also delicious used as a dip or spread for sandwiches or toasted bread.
- Store any leftover artichoke sauce covered in the fridge for up to one week, or freeze for longer storage.
- Any pasta shape works: long hollow fusilli is attractive here, but use what you have on hand.
More easy pasta recipes you might like
- Creamy butternut squash pasta
- Broccoli pasta with chili, garlic and Parmesan
- Sun-dried tomato pasta with roasted red pepper
- Bucatini with roasted red pepper cream sauce
- Sausage pasta bake
If you tried this Artichoke Pasta or another recipe, please rate it and leave a comment to share how it turned out—I love hearing from readers!
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Artichoke Pasta
By Emily
Ingredients
- 15 oz pasta (long or short), (400g)
- 1 heaped cup marinated artichoke hearts in oil, (280g)
- 1/2 cup freshly grated Parmesan, (50g) plus extra for serving
- 1 clove garlic, peeled
- 1/2 juice lemon
- 1 cup frozen peas, (100g)
- 4-5 torn fresh basil leaves, for serving (optional)
Instructions
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Add the artichokes (reserve the oil), Parmesan, garlic and lemon juice to a bowl.
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Blend to a smooth paste with an immersion blender or food processor, adding some reserved oil as needed. Set aside.
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Bring a large pot of salted water to a boil and cook the pasta. When the pasta is about 1 minute from al dente, add the peas and cook for another 30–60 seconds.
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Reserve one cup of pasta water, drain the pasta, then return pasta and peas to the pot and add the artichoke mixture.
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Add about 1–2 tbsp reserved pasta water and toss to coat. Add more water only if needed to loosen the sauce.
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Serve with torn basil and extra Parmesan if desired.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven when applicable.
- Nutrition calculations are approximate and intended as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.