Source: The Vegetarian Collection by Allison Kent
This fresh pesto comes together in minutes while the pasta is cooking. Its light taste and spring-green colour brightens up any table. Since you need only a small amount for this dish, you can freeze half for another use.
Another use = a dip! I added 1/4 cup of Feta cheese to the leftovers and warmed it all up, and it was delicious.
Makes 4 servings.
12 oz linguine
2 jars (6 oz.) marinated artichoke, drained and rinsed
1/2 cup coarsely chopped fresh parsley
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 tsp each salt and pepper
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Reserving 3/4 cup of the liquid, drain and return to pot or place in serving bowl.
Meanwhile, in food processor, pulse together artichokes, parsley, pine nuts, Parmesan cheese, oil, salt and pepper until smooth. Transfer half to small airtight container and reserve for another use. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 2 weeks.)
Add remaining pesto to pasta along with enough of the reserved cooking liquid to moisten; toss to coat.
Per serving: about –
pro 14 g
total fat 14 g
sat. fat 2 g
carb 68 g
fibre 6 g
chol 3 mg
sodium 445 mg