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Artichoke pesto pasta.

Artichoke Pesto Pasta

Kathryn Murdock, Moss Beach, California 1/2 cup pine nuts

1 can (10 oz.) artichoke hearts in

water, drained; or 1 1/2 cups

cooked edible-parts artichokes 1/2 cup grated parmesan cheese

1 small package (3 oz.) cream

cheese 1/4 cup diced white onion

1 tablespoon Dijon mustard

1 clove garlic, minced or pressed 1/8 teaspoon ground nutmeg

About 1 cup regular-strength

chicken broth 3/4 pound dried fettuccine 1/4 cup minced parsley 1/4 teaspoon crushed dried hot red

chilies

In an 8- to 10-inch frying pan, stir pine nuts over medium heat until golden, 5 to 7 minutes. Pour into a small bowl.

In a food processor or blender, puree artichokes, parmesan, cream cheese, onion, mustard, garlic, nutmeg, and 1/2 cup broth (3/4 cup with fresh artichokes).

Bring about 4 quarts water to a boil in a 6- to 8-quart covered pan on high heat. Add pasta; cook, uncovered, just until tender to bite, about 8 minutes. Drain well. Return to pan over medium heat; at once add 1/4 cup broth. Lift pasta with 2 forks until broth is hot, about 30 seconds. Pour mixture into a warm wide bowl. Pour artichoke mixture onto pasta. Sprinkle with parsley, nuts, and chilies; lift with forks to mix. Serves 6 to 8.

Per serving. 290 cal. (37 percent from fat); 12 g protein; 12 g fat (4.4 g sat.); 36 g carbo.; 213 mg sodium; 56 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Murdock, Kathryn
Publication:Sunset
Article Type:Column
Date:Oct 1, 1992
Words:249
Previous Article:Dinner pie: salmon and spinach.
Next Article:Vinegar bean soup.
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