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Artichoke Pesto Pasta

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  Pine nuts 35 Gram (1/4 Cup)
  Canned artichoke hearts in water 10 Ounce, drained (1 Can, 285 Gram)
  Freshly grated parmesan cheese 40 Gram (1/2 Cup)
  Cream cheese 5 Ounce (Neufchatel Or Nonfat, 85 Gram)
  Diced onion 45 Gram (1/4 Cup)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced or pressed
  Ground nutmeg 1⁄8 Teaspoon
  Vegetable broth 180 Milliliter (3/4 Cup)
  Dried fettuccine 1 Pound (455 Gram)
  Minced parsley 15 Gram (1/4 Cup)
  Crushed red pepper flakes 1⁄4 Teaspoon

1. Toast pine nuts in a small frying pan over medium heat, shaking pan often, until golden (about 3 minutes). Remove from pan and set aside.
2. Combine artichokes, Parmesan, Neufchatel, onion, mustard, garlic, nutmeg, and 1/2 cup (120 ml) of the broth in a food processor or blender. Whirl until blended. Set aside.
3. Bring 16 cups (3.8 liters) water to a boil in a 6- to 8-quart (6- to 8-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and return to pan. Reduce heat to medium, add remaining 1/4 cup (60 ml) broth, and cook, lifting pasta with 2 forks, until broth is hot (about 30 seconds).
4. Transfer to a large serving bowl. Quickly add artichoke mixture, parsley, red pepper flakes, and nuts; lift with 2 forks to mix.

Recipe Summary

Lacto Ovo Vegetarian

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Artichoke Pesto Pasta Recipe