Linguine with Artichoke Pesto
20 min
Veggie
92862
For 2 Portions
200 g
linguine
140 g
artichoke heart, quartered
40 g
tomato, sundried, in oil
30 g
pine nut
30 g
pecorino cheese
8 sprig(s)
thyme, fresh
1
zucchini
1
yellow onion
3 tbsp
olive oil
1 tbsp
white wine vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Meanwhile, cook pasta according to package instructions. Reserve some pasta water while draining.