1 can (10 oz.) artichoke hearts in water, drained; or 1 1/2 cups cooked edible-parts artichokes
1/2 cup grated parmesan cheese
1 small package (3 oz.) cream cheese
1/4 cup diced white onion
1 tablespoon Dijon mustard
1 clove garlic, minced or pressed
1/8 teaspoon ground nutmeg
1 cup chicken broth or vegetable broth
3/4 pound dried fettuccine
1/4 cup minced parsley
1/4 teaspoon crushed dried hot red chilies
Instructions
In an 8- to 10-inch frying pan, stir pine nuts over medium heat until golden, 5 to 7 minutes. Pour into a small bowl.
In a food processor or blender, puree artichokes, parmesan, cream cheese, onion, mustard, garlic, nutmeg, and 1/2 cup broth (3/4 cup with fresh artichokes).
Bring about 4 quarts water to a boil in a 6- to 8-quart covered pan on high heat. Add pasta; cook, uncovered, just until tender to bite, about 8 minutes. Drain well. Return to pan over medium heat; at once add 1/4 cup broth. Lift pasta with 2 forks until broth is hot, about 30 seconds. Pour mixture into a warm wide bowl. Pour artichoke mixture onto pasta. Sprinkle with parsley, nuts, and chilies; lift with forks to mix. Serves 6 to 8.
Originally Submitted
12/31/2007
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