ARTICHOKE PESTO & PASTA

Degree of Difficulty:
2

Yield:
4-6 servings
2 cups pesto

Ingredients:
1 (12-oz.) jar Luna Rossa Marinated Artichoke Crowns, well-drained ½ cup grated Parmesan cheese
1 (1-oz.) pkg. fresh basil, leaves only 2 Tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
2 cloves garlic
½ cup olive oil
1 lb. fettucine, cooked, drained, warm
Toasted pine nuts, optional

Method:
In food processor, purée artichokes until finely chopped. Add cheese, basil, lemon juice, and garlic, salt, and pepper; process just until blended, scraping down sides of bowl as needed.With processor running, slowly add oil; process until almost smooth.Toss pasta with 1½ cups pesto; add more pesto, if desired*. To serve, garnish with pine nuts, if desired.

*Note: Use remaining pesto as a delicious spread on cooked fish, especially salmon, or chicken, or spread on crostini and serve as an appetizer.