Artichoke Pesto Pasta
By: Corrinne
Published: Tuesday, August 24, 2010 - 8:45am

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.