original in case you trust Rachel Ray more than me!
Artichoke and Spinach Pesto Pasta
2 cups (dry) rotini pasta (I used wheat)
1/4 cup shelled nuts (I used a mix of walnuts, almonds and pistachios)
1 cup chicken stock, divided into 2 (1/2 cup each)
1/2 cup grated parmesan cheese (plus more to top the dish at the end!)
Dash of ground nutmeg
Zest and juice of 1 fresh lemon (about 5 TB if you're using bottled lemon juice)
Salt and Pepper
4 TB olive oil, divided into 2 (2 TB each)
1 can artichoke hearts, cut into quarters
2 tsp. minced garlic
1 cup broccoli, chopped into bite size segments
The swirly rotini pasta does a great job holding up to the thick pesto - and the pesto gets in all the little rivets of the pasta - Rachel Ray suggested a penne, but I disagree!
1. I find it helpful to get all of my ingredients chopped, measured and ready BEFORE I start cooking. Otherwise I sometimes lose track of what I've added already or what step I'm on - particularly if I'm trying a new recipe. This is why Step 1 in this recipe is ... measure out and get all of your ingredients ready!
|Did someone say St. Patrick's Day?!|
3. Large pot of salted water - bring to a boil and add your pasta to cook. Be sure to cook to al dente because you'll add the cooked pasta to a pan with all of the other ingredients as a last step, which will allow the pasta to keep cooking and mushy pasta is the worst! (When you're draining the pasta - try and reserve a few TB of the starchy cooking water, which you can use to add to the pasta saute at the end if it seems to be drying out.)
6. Once the spinach is almost wilted, add the pasta, give it a final stir and an extra sprinkle of parmesan cheese - and that's it, you're done! Even without a protein this dish was filling with the wheat pasta and the vegetables, but if you think you need it I think a grilled or sauteed shrimp would be a nice addition to the strong lemon flavor of this dish.