Recipe by Acerast
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).
Top Review by Maito
This was really good! I did modify it based on the previous reviewer. I left out the cream cheese, mustard and nutmeg. I also used a lot more parsley and just a sprinkling of fresh parmesan at the table. I accidentally doubled the red pepper, but it wasn't too spicy. We thought you could taste the artichokes really well with this combination. I used about 25% more pasta to feed 6. The amount of sauce was still ample. We will definitely be making this again!
- 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 See How It's Made
- 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).
- Pour pine nuts into a small bowl and set aside.
- In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
- Process until purèed.
- In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
- Drain pasta and return to pan.
- Over medium heat, at 1/4 cup vegetable broth to pasta.
- Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
- Pour artichoke pesto over pasta.
- Sprinkle with parsley, pine nuts and red pepper flakes.
- Mix gently.
- Add remaining broth if seems dry.