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“This is one of those dishes I consider a treat dish,” says Chef Jason Wyrick. “It’s a little decadent, but oh so good, and I think having a meal like this once a week is important. I also like recipes like this with components that you can use in other dishes. You can make a much larger batch of the pesto and keep it around for use later on. It will last for a couple of weeks in the fridge and you can freeze it, too.”
- Start by making the pesto. In a small food processor, pulse the ingredients until you have a very coarse paste (hence the name pesto,) and set it aside. It’s better if it can rest for a few minutes before using and it can do that while you cook the other components.
- Boil the pasta in salted water until it is al dente. Drain, but do not rinse.
- While the pasta is boiling, heat the oil in a large skillet over medium-high heat. Add the artichokes and sauté them until they lightly brown, about 6 to 8 minutes. Add the zucchini, garlic, and a pinch of salt and cook until the zucchini starts to brown, about 4 to 5 minutes. Turn the heat to low to keep the pan warm. As soon as the pasta is done, add it to the pan along with 3 tablespoons of the pesto and toss together.
- Plate the pasta and top with a generous handful of kale chips and any of the optional ingredients.
Bonus: Want to turn this into a super hearty meal? Add ½ cup of cooked chickpeas to the pan when you toss the pasta and other ingredients together.