Скачать или смотреть Crispy Artichoke Pesto Pasta (GF/DF). Full recipe in the description!

Ingredients
14 oz can artichoke hearts, halved
10 oz Banza pasta
1 cup avocado oil
2 tbsp kosher salt
1 tbsp olive oil
4 oz fresh basil
¼ cup + 2 tbsp pine nuts
2 cloves garlic, peeled
½ tsp salt
¼ cup olive oil
⅓ cup oat milk (such as Califia Farms Organic)

Instructions
1. Heat 1 tbsp olive oil in a small skillet over medium-low heat.
2. Add pine nuts and toast, stirring constantly, until golden brown, 2–3 minutes.
3. Set aside 2 tbsp for garnish; use the rest in the pesto.
4. In a food processor, combine basil, ¼ cup toasted pine nuts, garlic, and salt. Pulse until basil is finely chopped.
5. With the machine running, slowly drizzle in olive oil, then add oat milk. Blend until smooth and pourable.
6. Heat avocado oil in a 12-inch skillet over medium-high heat.
7. Add ¼ of the artichoke hearts and fry, turning frequently, until golden brown, about 5 minutes. Remove from oil, sprinkle lightly with salt, and set aside.
8. Allow oil to cool, then safely discard all but 2 tbsp.
9. In a large pot, bring 4 quarts of water to a boil with 2 tbsp kosher salt.
10. Cook pasta to al dente according to package directions. Drain and set aside.
11. In the skillet with reserved oil, add remaining artichokes and sauté 2–3 minutes over medium heat.
12. Turn off heat, add cooked pasta and pesto, and toss to combine.
13. Transfer to a serving dish and top with crispy artichokes and reserved pine nuts.
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