Alouette Artichoke Pesto Pasta
From corrinnej 15 years ago
- 30 to make
- Serves 2
This dish is perfect for a quick weeknight dinner. The creamy Creme de Brie is just divine with the tang of artichoke and the fresh herbs.
Ingredients
- 1/4 cup pine nuts shopping list
- 1 can 15oz artichoke bottoms shopping list
- 1/2 cup grated parmesan shopping list
- 1 (5oz) conatiner Alouette® Creme de Brie Fine herbs shopping list
- 1 Tbsp Dijon shopping list
- 1 clove garlic shopping list
- 1 cup chicken broth shopping list
- 1/8 cup parsley shopping list
- 1/8 cup basil shopping list
- 1/4 tsp red pepper flakes shopping list
- 1/2 box fusilli or penne pasta shopping list
How to make it
- Cook pasta according to package directions, drain and set aside
- Toast the pine nuts in a dry skillet
- In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth
- Add more broth if a thinner mix is desired
- Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
- Heat and toss with cooked pasta.
- Mix pasta with mixture. Top with remaining parmesan.
- Can be tossed and served at room temperature is desired.
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