Trofie Pasta with Artichoke Parmesan Pesto
Serves
6
Total Time
25mins
Calories
535
This fresh and vibrant pasta with artichoke parmesan pesto takes minutes to make and is a great back up plan for those nights you don't want to cook.
- Parmesan cheese100 gcubed
- Lemon1zest of, juice of
- Feta cheese100 gcrumbled
- Canned artichoke285 gdrained
- Garlic clove3large
- Extra virgin olive oil50 g
- Single cream150 g
- Egg1
- Dijon mustard1 teaspoon
- Baby spinach200 g
- Black pepperas needed
- Water1.2 Lboiling
- Pink himalayan salt flakesas needed
- Trofie pasta350 g
- Roma tomato250 ghalved
Ingredients
- 1. Add parmesan cheese and lemon zest to the TM5 bowl
- 2. Blend with MC in place - approx 10 sec, speed 10
- 3. Transfer content of TM5 bowl to small bowl
- 4. Add garlic clove to the TM5 bowl
- 5. Chop with MC in place - approx 3 sec, speed 6
- 6. Scrape down sides of TM5 bowl
- 7. Add extra virgin olive oil to the TM5 bowl
- 8. Sauté - approx 5 min, Varoma, speed 1
- 9. Then add single cream, egg, dijon mustard, feta cheese, baby spinach and canned artichoke to the TM5 bowl
- 10. Blend with MC in place - approx 5 sec, speed 7
- 11. Cook - approx 5 min, 100°C, speed 1
- 12. Then season with black pepper to taste
- 13. Transfer one third of cheese mixture to TM5 bowl
- 14. Mix with MC in place - approx 5 sec, speed 5
- 15. Transfer content of TM5 bowl to medium bowl while you cook pasta
- 16. Add water, pink Himalayan salt flakes and trofie pasta to the TM5 bowl
- 17. Cook - approx 10 min, 100°C, reverse gentle stir
- 18. Drain cooked pasta through basket
- 19. Then toss with sauce and halved tomatoes
- 20. Sprinkle with remaining milled parmesan before serving immediately
Method
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