Artichoke Pesto Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup pine nuts
• 1 (14 ounce) can water-packed artichoke hearts, drained
• 1/2 cup parmesan cheese, grated
• 1 (3 ounce) package cream cheese
• 1/4 cup onion, diced
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1/8 teaspoon ground nutmeg
• 3/4-1 cup vegetable broth
• 1/4 cup fresh parsley, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 lb fettuccine

Recipe

• 1 in a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• 2 pour pine nuts into a small bowl and set aside.
• 3 in a food processor or blender, combine artichoke hearts, parmesan cheese, cream cheese, onion, dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• 4 process until purèed.
• 5 in a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• 6 drain pasta and return to pan.
• 7 over medium heat, at 1/4 cup vegetable broth to pasta.
• 8 using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• 9 pour artichoke pesto over pasta.
• 10 sprinkle with parsley, pine nuts and red pepper flakes.
• 11 mix gently.
• 12 add remaining broth if seems dry.