Artichoke Pesto Linguine
Artichoke Pesto Linguine
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 12 oz 12ozlinguine
- 2 jars (6 oz/170 mL each) 2jars (6 oz/170 mL each)marinated artichokeartichokes, drained and rinsed
- 1/2 cup 1/2cupcoarsely chopped fresh parsley
- 1/4 cup 1/4cuptoasted pine nutpine nuts
- 1/4 cup 1/4cupgrated Parmesan cheese
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/4 tsp 1/4tspeach salt and pepper
Preparation
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Reserving 3/4 cup (175 mL) 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.
Source : Canadian Living Magazine: April 2008
