Charred Artichoke and Almond Pesto Fusilli

Ingredients

• 200 g fusilli pasta
• 1 cup canned artichoke hearts, drained
• 30 g toasted almonds
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 30 g pecorino cheese, shaved
• to taste salt(optional)
• to taste black pepper(optional)
• 1 tsp lemon zest(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the fusilli and cook al dente according to package instructions (about 10‑12 minutes). Drain, reserving 1/4 cup of the pasta water, and set aside.

2. 2

   While the pasta cooks, heat a grill pan or skillet over medium‑high heat. Add the artichoke hearts and cook, turning occasionally, until lightly charred on the edges, about 5‑6 minutes. Transfer to a plate.

3. 3

   In a food processor combine the charred artichokes, toasted almonds, minced garlic, lemon juice, lemon zest (if using), and olive oil. Pulse until a coarse pesto forms, adding reserved pasta water a little at a time to reach a spreadable consistency. Season with salt and pepper to taste.

4. 4

   Toss the hot fusilli with the artichoke‑almond pesto, ensuring the pasta is evenly coated. If needed, add a splash more pasta water to help the sauce cling.

5. 5

   Plate the pasta, garnish with shaved pecorino cheese and an extra drizzle of olive oil if desired. Serve immediately.