Artichoke Pesto Pasta
Ready In: 25 mins
Serves: 6-8
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
- 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.
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