- TM 31
Ingredients
Pasta with Artichoke and Parmesan Pesto
- 100 g Parmesan cheese, cubed
- Zest 1 lemon
- 3 large garlic cloves
- 50 g EVOO (extra virgin olive oil)
- 150 g cream
- 1 egg
- 1 tsp Dijon mustard
- 100 g feta cheese, crumbled
- 320 g jar marinated artichoke hearts, drained
- 200 g baby spinach, fresh
- salt and pepper to taste
- 425 g (approx) linguine, or spaghetti of choice
- 250 g baby Roma tomatoes, halved
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place Parmesan, lemon zest into mixing bowl and mill 10 secs/speed 10. Set aside.
Place garlic into mixing bowl and chop 3 secs/speed 6.
Scrape down sides of bowl.
Add EVOO and sauté 5 mins/Varoma temp/speed 1.
Place cream, egg, mustard, feta, artichokes, spinach into mixing bowl and blend 5 secs/speed 7.
Cook for 5 mins/100C/speed 2.
Add seasoning to taste, add 65g of the milled Parmesan, mix for 5 secs/speed 5.
Set sauce aside in ThermoServer while you cook pasta.
Place 1.2L boiling water into mixing bowl and heat 3 mins/100C/speed 1.
Add pasta through hole in TM lid and cook 8 - 10 mins/100C/Reverse/
"Gentle stir setting" (speed 1)Drain cooked pasta through simmer basket, toss with sauce and halved Roma tomatoes.
Sprinkle with remaining milled Parmesan before serving immediately.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments
The ingredients in this recipe made me run out and buy them. My partner and I thought it was a good dish but not one of the tops. For starts, the lemon was overpowering and its taste took over completely. I would therefore strongly recommend using the zest of half a lemon and not a full one (that is unless you REALLY like lemon). Once finished, the artichokes were nowhere to be seen; they had dissolved. But this could be my fault because I gave it an extra few minutes blending time when my fresh spinach would not go down, so be careful. It's not something to write home about but the recipe remains on my list to cook another time.
I make this all the time - and its delicious! Whole family loves it. I prefer the tomatoes to be slightly cooked so I add them in step 3, after blending and then cook on reverse.
This dish took me back to a meal I had on my honeymoon on the Amalfi Coast. Such a lovely combination of flavours and so easy to make! Hubby loved it as much as I did and this will become a regular on our menu!
We all love this recipe - has anyone had any success freezing and thawing it?
Sarah
My family loved this - it has now become a family favourite
Are you sure to delete this comment ?