Ingredients: 1/4 cup pine nuts,1 can 15 oz artichoke bottoms,1/2 cup grated parmesan,1 (5 oz) conatiner Alouette® Creme de Brie Fine Herbs,1 tablespoon Dijon,1 clove garlic,1 cup chicken broth,1/8 cup parsley,1/8 cup basil,1/8 cup basil,1/4 teaspoon red pepper flakes,1/2 box Fusilli or Penne pasta
Instructions:
- Cook pasta according to package directions, drain and set aside
- Toast the pine nuts in a dry skillet
- In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth
- Add more broth if a thinner mix is desired
- Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
- Heat and toss with cooked pasta.
- Mix pasta with mixture. Top with remaining parmesan.
- Can be tossed and served at room temperature is desired.
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