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Easy Artichoke Pesto Pasta

I absolutely love a good pesto pasta recipe, especially with artichokes and mushrooms. There are so many variations available. It is easy to make and customizable if you do not have all the ingredients on hand. 
Prep Time7 mins
Cook Time7 mins
Course: Main Course
Servings: 6
Author: Bailey


  • 5 ounces of basil (2 big bunches)
  • ½ cup pine nuts
  • ¼ cup grated pecorino or parmesan
  • 1 tbsp minced garlic
  • tbsp salt
  • ¼ cup olive oil * you may need extra so keep to the side
  • ¼ cup chopped marinated artichoke
  • 2 servings of cooked pasta
  • 2 cups sliced baby portabello mushrooms
  • 1 tbsp olive oil


  • Place 1/2 of the basil in a food processor. Add the nuts, artichoke, cheese, garlic, and salt and process/blend until the ingredients are finely chopped - do not over blend
  • Scrape the sides and blend again until there are no solid pieces of nuts or basil
  • Add oil a little at a time. Scrape sides again if needed. Feel free to adjust salt basil or nuts to your liking. Pesto is very forgiving and can be made anyway you prefer. 
  • Boil water and make pasta. Cook until al dente 
  • Sauté mushrooms with oil in a sauté pan on the stove. Cook for about 7 minutes or until mushrooms have a nice crisp to them
  • Add artichoke pesto into warm noodles, mix well. Add in mushrooms and serve hot. Sprinkle access pecorino over the top.