Pesto Artichoke Stuffing Wtomatoes And Pine Nuts Recipes

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ARTICHOKE AND PINE NUT PESTO



Artichoke and Pine Nut Pesto image

Here is a delicious and very simple pesto recipe by Gwyneth Paltrow. It's great as a spread for good bread or crackers! I really love this quick and easy pesto. It's a winner!

Provided by LifeIsGood

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
1/8 cup raw pine nuts
1/4 cup extra virgin olive oil
1 small garlic clove, peeled and minced
1/3 cup parmesan cheese, finely grated
coarse salt, a pinch (just a little since the parmesan is salty, you can always add more salt when finished)
fresh ground black pepper, a few grinds
1 -2 teaspoon fresh tarragon leaves, thinly sliced (use as much as you would like, to taste...I like 1 t.)

Steps:

  • Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
  • Enjoy!

ARTICHOKE PESTO PASTA



Artichoke Pesto Pasta image

Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).

Provided by Acerast

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5

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