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Almond-Herb Pesto Pasta With Artichoke and Tomato

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“From Everyday with Rachel Ray August 09”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
  2. While the pasta is working, using a food processor, puree the parsley, parmigiano-reggiano, vegetable stock, almonds, tarragon, mint and garlic; season with salt and pepper. With the machine on, drizzle in the extra virgin olive oil.
  3. In a serving bowl, combine the artichoke hearts and pesto. Add the reserved pasta cooking water, then stir in the pasta and season with salt and pepper.
  4. In a bowl, season the tomatoes with salt.
  5. Serve the pasta with the tomatoes and ricotta for mixing inches.

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