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CAVATELLI

with Artichoke Pesto

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 6
INGREDIENTS
  • 1 24 ounce package frozen ricotta cavatelli
  • 1 6.5 ounce jar quartered & marinated artichoke hearts drained
  • 1/4 cup shelled and roasted pumpkin seeds
  • 1/2 7 ounce container refrigerated pesto sauce
  • 1/2 cup half & half
DIRECTIONS

Prepare pasta according to package directions; drain. Return to pan.

Meanwhile, in a food processor or blender, combine artichoke hearts and pumpkin seeds; process until finely chopped. Add in pesto and continue processing until well combined.

Add artichoke pesto and half & half to pasta; salt and pepper to taste. Toss to coat, cooking until heated through.