When the weather gets warmer, cooking should get easier. No one wants to stand in front of a hot stove with 18 pans going full force. Spring and summer are the best times for pasta salads and pasta dishes made with sauces that require no cooking. Pesto is one example. It requires a few basic ingredients and a food processor…no pots, pans, or stovetop.

Another great example is this artichoke sauce that I threw together one night many moons ago. It basically came to be as I ransacked my pantry one night after coming home from one of the boy’s baseball games. With no real idea what to make, I grabbed pasta and a can of artichoke hearts…the rest is history.

Cook the pasta according to package directions until al dente. While the water heats, begin the sauce by draining one 14oz can of artichoke hearts. Add the artichoke hearts to the bowl of a food processor. Then add 1/4c walnuts, 3/4c grated Parmigiano or Pecorino Romano, 1Tbsp lemon juice, and a pinch of salt and pepper. Begin to process and with the machine running, add about 1/2c olive oil. Process until fully blended and smooth. Reserve some of the pasta water, and add the artichoke sauce directly to the drained pasta. Add the reserved water a little at a time to thin out the sauce as necessary.

Easy. Fast. Deliciousness… with no cooking. Total winner.

Buon Appetito!