In a food processor or blender, combine drained artichoke hearts, zest from lemon and juice from lemon and 1 tablespoon extra virgin olive oil. Pulse until a fine mix has formed.
Add shallot, garlic, fine sea salt and white pepper, pulsing several more times. Set aside.
In a large pot (can be the same one you used to boil the pasta), heat remaining 1 tablespoon olive oil over medium high heat. Add lemony artichoke pesto sauce, stirring for 2-3 minutes or until hot. Toss with pasta, heating fully.
Divide in two pasta dishes, topping equally with toasted pine nuts, sun dried tomatoes and grated parmesan reggiano cheese. Serve with grilled chicken or seafood, if desired.
If you've made this recipe, come back and let us know how it was!