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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 445 mg
- Protein 14 g
- Calories 454.0
- Total fat 14 g
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 68 g
%RDI
- Iron 29.0
- Folate 88.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 12.0
