Artichoke Pesto Linguine
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 454 |
| pro | 14 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 68 g |
| fibre | 6 g |
| chol | 3 mg |
| sodium | 445 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 29% |
| vit A | 4% |
| vit C | 12% |
| folate | 88% |
Suggested Recipes
-
12 oz linguine
2 jars marinated artichokes, 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
Preparation:
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.
Tags:
Main Course; Pasta; Parmesan; Nuts; Italian;
Source
Canadian Living Magazine: April 2008
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.






Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »