Artichoke Pesto Pasta

Recipe by Acerast
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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