Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds

Fusilli pasta tossed with marinated artichoke hearts, sun-dried tomatoes, and toasted almonds.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6 to 8


  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • Salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tablespoons olive oil


1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.

2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.

3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.

At this point you can make ahead and reheat to serve.

Serve warm.

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  • Lisa

    Hi Elise — I went vegan last year, and this pasta dish is great. The nuts and zest give it that extra something in lieu of cheese. Thanks for the vegan recipes! -Lisa

  • Marcia

    I use hazelnuts or pine nuts in my pasta all the time, but hadn’t ever thought of almonds… I wonder why not?! Great idea. You also make a great point about getting the nuttiness without using Parmesan when making a vegan version. Never thought of that either! Thanks!

  • Juliana H.

    I made this for an end-of-the-school-year potluck and people went crazy for it! I used penne since it’s what we had in the house but otherwise made it exactly as is. Delicious! I used to really dislike potlucks because I never knew what to bring, but this is a definite crowd-pleaser.

  • A

    Toasted bread crumbs are another alternative to cheese, though that’s a lot of carbs.

  • Nicole @ GFShoestring

    I’m so glad that you brought up the topic of gluten-free pasta, Elise. I have had the most success with gluten-free pasta, both warm and cold, and find that it reheats well when I follow a particular preparation technique.

    I cook the pasta until the moment the water becomes cloudy, meaning it has given off a lot of its starch. That is usually a few minutes short of the recommended boiling time. Then, I quickly drain it and rinse it with lukewarm water. I find this method to be somewhat less important when I use corn pasta, like Sam Mills, but essential when I use brown rice pasta.

    I ruined so many pounds of gluten-free pasta before figuring this out, so I thought maybe I’d save you some trouble!


  • Juliana Pernik

    This was delicious! Great for a crowd-pleasing pot luck. I’m adding parm to it but the dish is honestly good enough without it.

  • Heather Hernandez

    I am currently eating this dish. I used pistachios instead of almonds and topped it off with some feta cheese. It is divine! It has a Mediterranean taste to it, which I love! Thanks for the recipe.

  • Nancy Long

    think grilled shrimp would go well in this too.

  • florence friedman

    How is this reheated?

    I reheat it in our microwave. ~Elise