Pasta With Artichoke And Walnut Pesto Recipes

ARTICHOKE WALNUT PESTO PASTA

Steps:

• Bring a large pot of water to a boil.
• Cook the pasta until al dente.
• In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
• Pulse until chopped.
• Stream in the olive oil until the pesto forms.
• It should be thick and paste-like in consistency.
• Place the pesto in the bottom of a large serving bowl.
• Drain the pasta and add the hot pasta to the bowl.
• Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
• Adjust the salt and pepper and serve hot.

PASTA WITH ARTICHOKE AND WALNUT PESTO

Steps:

• In a shallow pot, boil 1-2 inches of water and add kale.
• Cook for 1 minute, then run under cold water, remove from pot, and dry.
• Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.
• In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.
• Drain, and put back into the cooking pot.
• Add several large tablespoons of pesto into the pasta and heat gently, tossing until the pesto is evenly distributed throughout.
• Serve hot.

ARTICHOKE PESTO ON WAGON WHEELS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in olive oil. Transfer the artichoke mixture into a large serving bowl. Stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a sauce-like consistency. Serve.

ARTICHOKE PESTO PASTA

Steps:

• 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).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.