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Fusilli with Fresh Herbs and Artichokes
The inspiration for this recipe comes from “Autentico” by Rolando Beramendi. The sauce is a cheese-free pesto of mixed herbs and artichokes with a backdrop of pepperiness from arugula (or watercress), tempered by grassy parsley. We preferred neutral oil blended into the sauce because its flavor doesn’t compete with the other ingredients, but we drizzle on extra-virgin olive just before serving. Either canned or marinated artichoke hearts work well.
4-6
Servings
20 minutes
Ingredients
-
3
cups lightly packed baby arugula OR baby watercress
-
1½
cups lightly packed fresh flat-leaf parsley
Lemon is definitely needed in this one! I tried it with parm and it needed a little lemon to round it all out in addition. This dish was good for a cold pesto pasta as well.