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Bring a pot of water to a boil and add a generous pinch of salt.
Cook pasta al dente.
While the pasta cooks, blend the cilantro, garlic, lemon juice, cayenne pepper, walnuts, olive oil, and Umeboshi vinegar in a food processor. Pour into a large bowl.
Gently stir in chopped artichokes.
Mix the pesto with the cooked pasta and serve!