Artichoke Pesto Pasta

Serves 4/8

This is hard to cut in half. You need to make a full pound of pasta to balance the sauce. You can probably save any leftovers, though. This is a pantry meal – everything in it is likely to be found on your pantry shelf.

¼ cup pine nuts

1 can (about 10 oz.) artichoke hearts in water, drained

½ cup Parmigiano Reggiano or pecorino romano cheese, grated

3 oz. Neufchatel cheese

¼ cup diced onion

1 tbsp Dijon mustard

1 clove garlic, minced

1/8 tsp ground nutmeg

¾ cup vegetable broth, divided

1 lb fettuccine pasta

¼ cup minced parsley

¼ tsp hot chili flakes

  1. Toast pine nuts in a small frying pan until golden.
  2. Combine artichokes, Parmigiana and Neufchatel cheeses, onion, mustard, garlic, nutmeg and ½ cup broth in a food processor. Blend until fairly finely divided. Set aside.
  3. Cook pasta until al dente. Drain and place in a large serving bowl.
  4. Meanwhile, heat remaining broth in the microwave until very hot or boiling. Add to serving bowl with pasta and toss quickly.
  5. Add artichoke mixture, parsley, chili flakes and nuts. Toss and serve.

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