12 oz (340 g) linguine
2 jar (6 oz/170 mL each) marinated artichokes, drained and rinsed
1/2 cup (125 mL) coarsely chopped fresh parsley
1/4 cup (50 mL) toasted pine nuts
1/4 cup (50 mL) grated Parmesan cheese
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Reserving 3/4 cup (175 mL) of the liquid, drain and return to pot or place in serving bowl.
Meanwhile, in food processor, pulse together artichokes, parsley, pine nuts, Parmesan cheese, oil, salt and pepper until smooth. Transfer half to small airtight container and reserve for another use. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)
Add remaining pesto to pasta along with enough of the reserved cooking liquid to moisten; toss to coat.