Basil pesto pasta with artichoke

Rich and creamy, this pesto pasta recipe is full of amazing Italian ingredients like sun-dried tomatoes, pine nuts and parmesan to create a flavour-packed vegetarian pasta

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 375 gram fettuccine
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 190 gram jar basil pesto
  • 375 millilitre can evaporated milk
  • 340 gram jar marinated artichoke hearts, drained, sliced
  • 1/3 cup chopped semi-dried tomatoes
  • 1/3 cup toasted pine nuts
  • 1/3 cup grated parmesan
  • 1/2 cup basil leaves


  • 1
    Cook pasta following packet instructions. Drain and keep warm.
  • 2
    In a large frying pan, heat oil on high. Sauté garlic for 1 minute until fragrant. Stir in pesto, then milk. Simmer for 5 minutes until sauce thickens slightly.
  • 3
    Add pasta to pan with artichokes, tomatoes, nuts and half the parmesan. Toss well. Top with basil leaves and remaining parmesan.


  • To make a tomato-based sauce, swap evaporated milk for tomato purée.