Pesto with Bowties or Angel Hair Pasta

This pesto pasta leans Mediterranean with marinated artichoke hearts and black olives folded into a sauteed vegetable base of colorful bell peppers, onions, and garlic.

The artichoke marinade is doing a lot of quiet work here. When those sliced hearts hit the hot skillet, the oil and herbs from the jar bloom into the pan and build a flavor base that store-bought pesto alone cannot deliver. Toss everything with the hot pasta so the pesto loosens and coats every strand or bowtie evenly.

Bowtie (farfalle) holds the chunky vegetables better. Angel hair works too, but its thinner strands let the pesto and olive oil cling in a more delicate way. Pick based on whether you want hearty or light.

Chef Tips

• Sauté the peppers and onions until they pick up some color, not just softened. That browning adds sweetness and depth.
• Reserve a cup of pasta cooking water before draining. A splash helps the pesto sauce come together if it looks dry after tossing.
• Use a heavy skillet, not a thin pan. Even heat prevents the garlic from burning before the peppers are done.
• Stir the pesto into the hot skillet off heat. High heat can darken the basil and turn it bitter.

Variations

• Add grilled chicken strips or shrimp to make it a heartier main course.
• Toss in a handful of sun-dried tomatoes for a sweet, tangy punch.
• Swap the prepared pesto for a homemade arugula pesto for a peppery, sharper bite.