Easy Artichoke Pesto Pasta
1 pound ziti
1/3 cup pecans, chopped
3 cloves garlic, minced
1/2 lemon, juiced
1 (14 ounce) can artichoke hearts in water, drained and chopped
8 fresh basil leaves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons nutritional yeast
1/4 cup olive oil
salt and ground black pepper, to taste
1/4 to 1/3 cup reserved pasta water
1. Cook pasta according to package directions (cooking with some salt and olive oil). While pasta is cooking, begin sauce by pulsing pecans and garlic in a food processor until finely chopped and blended.
2. Add the remaining ingredients through salt and pepper and blend until it becomes a smooth sauce. Taste and adjust salt and pepper as desired. Reserve some pasta water before draining pasta.
3. Drain pasta and put it back into the pot it cooked in. Pour the sauce over the pasta. Stir together, adding pasta water as needed to thin the sauce to cover the pasta and keep sauce consistency creamy. Serve immediately.
A simple pasta dish with a no cook creamy sauce.