Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

ARTICHOKE PESTO




Source of Recipe


Internet


List of Ingredients




1/4 cup pine nuts
1 can (10 oz.) artichoke hearts in water, drained
1/2 cup freshly grated Parmesan
3 ounces Neufchatel or cream cheese
1/4 cup diced onion
1 tablespoon Dijon mustard
1 clove garlic, minced or pressed
1/8 teaspoon ground nutmeg
3/4 cup vegetable broth
1 pound dried fettuccine
1/4 cup minced parsley
1/4 teaspoon crushed red pepper flakes

Recipe



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. 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.

Cook pasta according to package directions. Drain well and return to pan. Reduce heat to medium, add remaining 1/4 cup broth, and cook, lifting pasta with 2 forks, until broth is hot (about 30 seconds). Transfer to a large serving bowl. Quickly add artichoke mixture, parsley, red pepper flakes, and nuts; lift with 2 forks to mix.

Yield: Makes 8 servings.