Pesto-Infused Spinach Linguine with Caramelized Red Onion and Artichokes

1. Cook Spinach Linguine

Begin by bringing a large pot of salted water to a boil. Once boiling, add the spinach linguine and cook it according to the package instructions, which should take about 10 minutes. When the pasta is al dente, drain it, reserving a cup of the pasta water, and set it aside.

2. Caramelize Red Onion

While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil, followed by the thinly sliced red onion. Sauté the onions for 5 to 7 minutes, allowing them to soften and begin to caramelize.

3. Sauté Garlic

Once the onions are beautifully caramelized, add the thinly sliced garlic to the skillet. Sauté the garlic for about a minute, just until it becomes fragrant. Be careful not to let it burn.

4. Deglaze Pan

Pour in the white cooking wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Season with salt and a few pinches of freshly ground black pepper, and let it cook for another 1 to 2 minutes.

5. Combine Pasta and Pesto

Now, transfer the cooked linguine to the skillet. Add the Basil-Cilantro Pesto, and toss everything together. If the pesto seems too thick, gradually add some of the reserved pasta water until the pasta is evenly coated and glossy.

6. Add Artichoke Hearts

Finally, gently fold in the sliced artichoke hearts, allowing them to warm through for about 3 minutes.

7. Serve

Serve the pesto-infused spinach linguine immediately, ensuring each plate gets a generous helping of the caramelized onions and artichokes.