Artichoke Pesto Pasta


Photo: Corrinne
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Ingredients

1/4 cup pine nuts
1 can 15 oz artichoke bottoms
1/2 cup grated parmesan
1 (5 oz) conatiner Alouette® Creme de Brie Fine Herbs
1 tablespoon Dijon
1 clove garlic
1 cup chicken broth
1/8 cup parsley
1/8 cup basil
1/4 teaspoon red pepper flakes
1/2 box Fusilli or Penne pasta

Preparation

1
Cook pasta according to package directions, drain and set aside
2
Toast the pine nuts in a dry skillet
3
In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth
4
Add more broth if a thinner mix is desired
5
Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
6
Heat and toss with cooked pasta.
7
Mix pasta with mixture. Top with remaining parmesan.
8
Can be tossed and served at room temperature is desired.
.

Yield:

4.0

Added:

Tuesday, August 24, 2010 - 8:45am

Creator:

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