Friday, April 4, 2008

Artichoke/Walnut Pesto Pasta

This is a quick and easy recipe and the walnuts add plenty of protein so you don't miss the meat.

1 pound penne pasta (or any type of pasta)
1/3 cup chopped toasted walnut pieces
1 15.5 oz can of artichoke hearts in water or brine drained
1 large garlic clove
zest of one lemon
1/2 cup grated parmeson
fresh black pepper
1/4 teaspoon fresh grated nutmeg
1/3 cup olive oil
3 cups arugula or baby spinach
1/4 cup fresh basil

Cook pasta according to package directions.

Combine the rest of the ingredients in a food processor accept the olive oil. Pulse the ingredients a few times to combine. Then hit run and slowly stream the olive oil into the processor until the entire thing is combined to a paste/sauce.

Combine with the cooked pasta. Sprinkle some extra parm over the top with salt and pepper to taste and serve immediately!

4 servings.

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