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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's Kitchen Cabinet (submitted by Kathryn Murdock of Moss Beach, CA). Ingredients:
1/2 cup pine nuts |
1 (14 ounce) can water-packed artichoke hearts, drained |
1/2 cup parmesan cheese, grated |
1 (3 ounce) package cream cheese |
1/4 cup onion, diced |
1 tablespoon dijon mustard |
1 garlic clove, minced |
1/8 teaspoon ground nutmeg |
3/4-1 cup vegetable broth |
1/4 cup fresh parsley, minced |
1/4 teaspoon crushed red pepper flakes |
1 lb fettuccine |
Directions:
1. In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
2. Pour pine nuts into a small bowl and set aside.
3. In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
4. Process until purèed.
5. In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
6. Drain pasta and return to pan.
7. Over medium heat, at 1/4 cup vegetable broth to pasta.
8. Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
9. Pour artichoke pesto over pasta.
10. Sprinkle with parsley, pine nuts and red pepper flakes.
11. Mix gently.
12. Add remaining broth if seems dry.
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