Ingredients for Artichoke Pesto Pasta
- 1/2 cup pine nuts
- 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
- 1/2 cup vegetable broth
- 2 tablespoons chopped fresh parsley
- Pinch red pepper flakes
- 1 pound fettuccine
- 1/2 cup pasta water, reserved
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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!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
13g
Fat
30g
Carbs
22g
