Artichoke Pesto Pasta
|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.