Artichoke Pesto Linguini
Linguini is cooked according to the package instructions.
Artichoke Pesto:
1 can of artichoke hearts in water
3 large cloves of garlic
3 tbsp olive oil
3 tbsp pistachios (45 g)
Juice of 2 lemons
2 tsp lemon zest
A handful of fresh parsley
Combine all the ingredients in a food processor and blend until smooth. Toss the pesto with the linguini and serve with chilled white wine. Top with a few pistachios.