Ingredients for Artichoke Pesto Pasta
- 1/2 cup pine nuts
- Water Packed Artichoke Hearts
- 1/2 cup grated Parmesan cheese
- 2 ounces cream cheese
- 1/4 cup finely chopped red onion
- 1 tablespoon Dijon mustard
- Garlic Clove
- Ground Nutmeg
- 1/2 cup vegetable broth, plus 1/4 cup for the pasta
- Fresh Parsley
- Crushed Red Pepper Flakes
- 1 pound fettuccine
How to Make Artichoke Pesto Pasta
- Toast 1/2 cup pine nuts in a large skillet over medium heat, stirring frequently, until golden brown (about 5-7 minutes). Set aside.
- In a food processor, combine 14 ounces canned artichoke hearts (drained), 1/2 cup grated Parmesan cheese, 2 ounces cream cheese, 1/4 cup finely chopped red onion, 1 tablespoon Dijon mustard, 2 cloves garlic (minced), 1/4 teaspoon ground nutmeg, and 1/2 cup vegetable broth.
- Process until smooth and creamy, scraping down the sides as needed.
- Cook 1 pound fettuccine according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
- Return the cooked pasta to the pot. Add 1/4 cup of the reserved pasta water and toss over medium heat.
- Pour the artichoke pesto over the pasta and toss gently to combine. Add more pasta water if needed to achieve desired consistency.
- Garnish with the toasted pine nuts, 2 tablespoons chopped fresh parsley, and a pinch of red pepper flakes.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
13g
Fat
30g
Carbs
22g
