Artichoke Pesto Pasta & Roasted Broccolini with Kana Good’s Milo 3-Piece Set

A dish so easy to make, I could make it with my eyes closed. Although, that would be a little dangerous. For this recipe, I’ve partnered with Kana Goods to showcase their new Milo 3 Piece Set. Their Skillet and Dutch Oven can go from the stovetop, then in the oven, and to the table; all while looking amazing. These cookware items are made from 40% recycled cast iron and they come in 6 different beautiful shades. You can pick your favorite color now on Kickstarter . This dish can be made in 20 minutes and goes right to table, ready to serve. Ingredients: For the Pasta: – 1 16oz can of artichokes – 1/4 cup of good quality olive oil – 2 cloves of garlic – 1/2 cup of pecorino or parmesan – 1 tsp of flaky sea salt – 2 tablespoons of water (or more to blend) – 1 package of a pasta of your choice (I like to use tagliatelle) For the Broccolini: – 1 bunch of broccolini – 2 tablespoons of good quality olive oil – 1 lemon quartered – Flaky sea salt – Freshly cracked black pepper – Crushed red pepper flakes Directions: Preheat the oven to 400. In a large skillet or on a baking sheet, toss the broccolini with the olive oil and salt, pepper and red pepper flakes. Squeeze one lemon quarter on the broccolini and arrange the rest around it. Place in the oven and roast for 15 minutes. When the broccolini is done, place on the table and squeeze with one more of the lemon quarters and sprinkle with a little more flaky salt. In a large dutch oven or large pot, bring a pot of water to a boil. While you are waiting for the water to boil, make the pesto. Using a blender or food processor, blend all of the pesto ingredients. If the pesto is too thick, add in a tablespoon of water at a time, until it reaches the desired consistency. Add the pasta to the boiling water and cook for the amount of time specified on the package. Drain the water and off the stove, add the pesto to the dutch oven and toss until well combined. Sprinkle with a little more cheese and serve.