Cold cereal. That is what my children ate for dinner on Thursday. I just want you all to realize that I don’t cook/bake like this everyday for my family. Life is just too hectic some days to even take 30 minutes to throw something together in a pot. Thursday was a day I knew was coming for about a month and dreading with every glance at my calendar. I just want to know what genius at our school district decided to schedule 4 concerts for my kids on the same night, in different buildings?
This recipe is one I created after being inspired by another recipe I saw online. I absolutely love lemon and artichokes together and this comes together in a matter of minutes. The basis is my lemon artichoke pesto I use in paninis but I made a few changes. I ate more than my fair share of this dish and found it so fresh and delicious. I used whole wheat linguine, but it certainly isn’t required. If you haven’t tried it yet though, your family will never know the difference…..
Lemon Artichoke Linguine (serves 6)
12 oz jar artichokes, drained and lightly rinsed
1 lemon, juice and zest
8 sprigs thyme, stripped
2 handfuls cilantro
2 cloves garlic, roughly chopped
6 T extra virgin olive oil
fresh ground pepper
freshly grated parmesan cheese
1 lb whole wheat linguine
1. Cook your linguine according to box directions.
2. While pasta cooks, process everything but the cheese together in your food processor. My finished texture is shown in the pictures.
3. Drain pasta, pour into serving bowl and immediately top with artichoke mixture. Toss until mixture evenly covers the pasta and top with parmesan cheese.