Almond-Herb Pesto Pasta With Artichoke and Tomato

"From Everyday with Rachel Ray August 09"
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • In a bowl, season the tomatoes with salt.
  • Serve the pasta with the tomatoes and ricotta for mixing inches.

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RECIPE SUBMITTED BY

I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
 
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