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This easy One Pot Creamy Tuscan Pesto and Artichoke Pasta is perfect for nights when you’re craving Italian, but need something simple and easy to prepare. Linguine pasta tossed with a lemony, pesto sauce that’s creamy and so delicious! Stir in plenty of kale, artichokes, and white beans for a pasta dinner that’s cozy yet healthy(ish) too. Added bonus, this simple pasta is made all in one pot, start to finish. A terrific family dinner to serve any night of the week!

overhead photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta

Keeping things easy, yet still cozy and colorful today. I feel like everyone is dealing with colder temperatures and snow. Therefore, pasta on a Monday feels especially fitting…because even though soup is great…variation is key!

My brother, Kai, who does all the filming for the HBH videos, became completely snowed in over the weekend. And when I say snowed in, I mean snowed in! He’s been filming up in Canada, in St. John’s, the capital of the Canadian province of Newfoundland and Labrador. They were hit with a record snowstorm that left them without power for over a day. Kai was supposed to come here on Saturday, but there was no way he was getting out, his flight is now rescheduled for Tuesday. They’re hoping the roads will be plowed by then so that they’re able to GET to the airport!

There was so much snow that the town had to call in the Canadian military to help dig them out. Kai said that he and the athletes he is filming dug out a 90-year-old woman who had snow completely covering her front door (see the pic in this link of others with their doors completely covered). He said she was incredibly grateful. Honestly, I would have been freaking, but in true Kai fashion, he took a lot of photos and said it was “mellow”.

Right, mellow…

From the looks of it, it was anything but mellow, but I’m glad he can keep his cool. I’ll have to share his photos in Sunday’s favorites. It’s a lot of snow, but also so pretty.

Anyway, the point of this story is that many of us are dealing with some wintry weather. This calls for easy dinners at home…because sometimes, going out just isn’t an option. And if you happen to be in a warm climate, pasta is always a good idea, right? Enter this creamy Tuscan style pesto pasta with artichokes, white beans, and kale. I like to think of it as a Tuscan salad with the addition of pasta…basically health food.

overhead photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta before cooking

The details.

Inspired by a pizza I made last year, I used similar flavors and ingredients, but instead of a pizza, I created a delicious one pot pasta. Yes, ONE POT. This means that this entire recipe starts and ends in the very same pot. This means less dishes, less cooking, and more time to chill by the fire, which is pretty ideal, at least for me.

Start out by cooking up some shallots along with fresh lemon zest. It’s important that this pasta is cozy, but still light and vibrant…in keeping with Healthy January. I love this combination of flavors. The shallot feels indulgent, but the lemon lightens things up.

Next, add in a good amount of water, the linguine pasta, and plenty of Tuscan kale (flat-leaf instead of curly). Yep, boil the pasta right in the same pot you’re making the sauce in. This takes a few minutes, so during this time, I like to prep the artichokes and white beans.

side angled photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta before cooking

Moving along…

Cook the pasta until al dente…when you try the noodles, they should have a little bit of a bite to them. Then stir in canned coconut milk for an extra rich and creamy sauce, but minus the cream. Then add the basil pesto, artichokes, and white beans. Cook everything together until warmed throughout and extra creamy with a little sauce left in the bottom of the pot

Now, remove from the heat, add plenty of fresh basil, and dill. And that’s it…simple!

Divide the pasta between plates, top with fresh burrata cheese (a must) and nutty toasted pine nuts. Simple and perfect in every possible way.

overhead close up photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta

The key to one pot pasta success?

Use a large enough pot. Trust me, I’ve made the mistake of selecting too small of a pot when attempting to make one pot pasta recipes and it always turns out horrible. You need to make sure to give the pasta plenty of room to expand while cooking or the pasta will turn out hard, gummy, and just not good.

Ideally, you should be using a four-quart pot or larger. This 4qt pot by Dansk that you see photographed is great. But for absolute BEST results, I would recommend using a six to eight-quart pot. I like this six-quart one from Staub.

overhead photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta with fork in pasta twirling the pasta up

Other than that, there are no secrets, this pasta is easy! The creaminess and all that fresh burrata cheese make it feel a touch indulgent, but in reality, it’s actually pretty healthy. Well, healthy on my terms anyway. I know some may argue this…

But healthy, healthy(ish), or neither, most importantly this pasta is delicious. Creamy, hinted with basil and lemon, swirled with kale, artichokes, and creamy white beans. Literally, every twirl of pasta is perfect.

So with that, who’s ready for a little Monday night pasta to keep things fun?

PS. I just remembered that it’s actually a holiday today too…so all the more reason to celebrate with pasta dinner!

overhead photo of One Pot Creamy Tuscan Pesto and Artichoke Pasta on serving plate

If you make this one pot creamy Tuscan pesto and artichoke pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Creamy Tuscan Pesto and Artichoke Pasta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 540 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes. Stir in the lemon zest and red pepper flakes, cook another minute. Slowly add 4 1/2 cups water, 2 teaspoons kosher salt, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 10-12 minutes. 
    2. Stir in the coconut milk, pesto, artichokes, and beans. Season, to taste with salt and pepper. Cook until warmed throughout and the pasta is creamy. Remove from the heat, stir the basil and dill.
    3. Divide the pasta between plates and break the burrata over each serving of pasta. Top with pine nuts, additional herbs, lemon juice, and pepper. Enjoy!
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  1. 5 stars
    Made this tonight, and I REALLY loved it! Even though I substituted a couple things, (used spinach in place of kale, left out the white beans) these were only due to my family’s taste preferences. The pesto I have is the recipe in Tieghan’s book, “Half Baked Harvest; Super Simple” which is made with lemon zest and lemon juice, I did NOT add them in fear of it being too lemony. I am glad I didn’t, because the lemon flavor was perfect using her pesto recipe in the book. I am sure it would’ve been just as good with the kale and the beans for those who like those, but the spinach did fantastic.

    I do think I have too large of a “pinch” of red pepper flakes, because the heat was surprising. My family loves heat, though, so it wasn’t too much for them. Next time, I will use my homemade stock that I make from pastured animals in place of water to add to the nutritional value. I used the heavy cream, but only because that’s what I had on hand. The linguine I used was 100% whole wheat, and it gave a very nice, hearty flavor. I may try fresh mozzarella next time as that’s my daughter’s favorite cheese. I also may add grilled chicken pieces or cut up pork chops next time. Tonight, I served it as a side to pork chops with Tieghan’s Maple Cinnamon Acorn Squash recipe from the aforementioned book. Excellent, filling, cold winter’s night meal!

    Be sure to use the right measurements of the liquids, and Tieghan is right about only cooking the noodles to al dente. They were done perfectly by the time the sauce was ready to serve. This is definitely a keeper!

  2. Have you ever swapped kale out for fresh spinach? Also, do you recommend any other cheese for this than burrata? Unfortunately, I don’t think my store carries that kind of cheese. Thanks!

      1. I found burrata cheese. One more question before I make this tonight. I made your Lemon Basil Pest from your HBH Super Simple book (gifted to me last week). That pesto has lemon zest and juice in it. Would you omit the zest and lemon juice from this recipe to keep it from being too lemony? Or keep it in? Thank you for your quick reply!

  3. 5 stars
    Made it for Christmas party this past weekend for the vegetarian group and it came out really well. Easy to follow recipe. Will be making it often. Kids had it too.. Only had difficulty in keeping the pasta warm the entire time but oh well that is what microwave is for

  4. 5 stars
    This recipe is an absolute 10/10! Even my toddler loved this meal, despite all the KALE and other healthy ingredients, which is such a win. The only change I made was to add a pound of shrimp to the pan when adding the lemon zest and it was delicious!!

    1. Hey Chloe,
      Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx