spaghetti with artichoke pesto

spaghetti al pesto di carciofi

for 6

400 g spaghetti

Maldon salt and freshly ground black pepper

freshly grated Parmesan or Pecorino

artichoke pesto

6 small globe artichokes

lemon juice or parsley stalks

100 g pine kernels

4 garlic cloves, peeled and halved

250 ml milk

2 handfuls of fresh flat-leaf parsley leaves

150 g Parmesan, freshly grated

150 ml olive oil

75 g unsalted butter

To make the pesto, prepare the artichokes as here.

It’s easier to make the pesto in two batches. Drain half the artichokes, put into a food processor with half the pine kernels and garlic, and blend to a rough pulp. Add half the milk, parsley and Parmesan, and blend again very briefly. Slowly add half of the olive oil to the mixture, to form a cream. Season and put into a small saucepan. Repeat with the remaining ingredients, and mix together.

Cook the spaghetti in boiling salted water until al dente. Drain and reserve the cooking water. Return the pasta to the pan with 1 ladleful of water. Gently heat the pesto with the butter and another ladleful of the pasta cooking water. Stir into the pasta and, if it still seems too thick, add a little of the remaining water. It should be wet and creamy. Serve with freshly grated Parmesan or Pecorino.