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Gemelli with Pesto, Roasted Artichokes and Potatoes

Print Recipe
Course dinner, lunch, potluck
Cuisine Italian
Keyword artichoke, artichoke bottoms, artichoke hearts, easy recipe, kirkland pesto, pasta, pasta salad, pesto, potatoes, vegetarian

Equipment

  • 1 High-sided pot or dutch oven
  • 1 Baking sheet covered with parchment

Ingredients

  • 250 G Your favourite pasta We used Gemelli
  • 5 Baby yukon or 3 medium new potatoes, cut into approx 2” pieces No need to peel
  • 1 396g (14oz) can artichoke bottoms or hearts cut into approx 2” pieces
  • 1/2 Cup Basil Pesto or more - to taste We like the Kirkland brand @Costco
  • Kosher salt For pasta water
  • Parmigiano Reggiano Freshly grated
  • Black pepper
  • Fresh basil or flat leaf Italian parsley Or both, chopped
  • Olive oil

Instructions

  • Set oven to broil (high). Place oven rack mid-way or on the upper 3rd level of your oven.
  • Bring a large pot of water to boil (6 cups approx)
  • Drain artichokes and pat them dry with paper towels. Cut them into about 2” pieces. Dry them off again. This will ensure the browning we want.
  • Cut potatoes into pieces about 2” to match the size of your artichokes
  • When water is boiling, add potatoes and a generous palmful of kosher salt. Allow them to cook at a rolling boil. After 5 minutes or when you can stick the tip of a knife into a potato piece (there will still be resistance), add pasta to the same pot and allow them to cook until desired doneness is reached.
  • Meanwhile, place artichoke pieces on a baking sheet lined with parchment. Drizzle them with olive oil and toss to coat, massaging the oil into the pieces.
    Roast, uncovered, watching closely until edges begin to brown and char a little. This took me 5 minutes but ovens vary. When done, remove from oven and set aside.
  • Before you drain your pasta, reserve about 1 cup of cooking water. You’ll need it later.
  • Drain pasta and potatoes and return to the pot with the heat off. Throw in artichokes and toss to combine.
  • Add pesto and combine until fully distributed. Add a little pasta water and toss again. Repeat as needed. Your pasta should be creamy & glossy.
  • Top with grated parmesan, fresh cracked pepper and fresh herbs. Serve immediately or if you want this to be more of a pasta salad, serve at room temperature.
  • Enjoy!

Notes

Add ons: Toasted pine nuts, broccoli stems, crisp green beans or asparagus.