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- Expired...
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- Fettuccine
with Artichoke Pesto
- Ingredients:
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6 large or 8 small artichoke hearts, sectioned and steamed
or 2 lb baby artichokes steamed
or 9 oz frozen artichoke hearts, thawed and steamed five minutes
or 14 oz canned artichoke hearts packed in water or oil, (no vinegar) drained
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2 oz salted roasted cashews
2 sprigs Italian parsley
1 clove garlic
2 tb grated Parmesan cheese
Squirt of lemon juice
Dash of cayenne pepper
3/4 cup virgin olive oil
1/4 lb Prosciutto, thickly sliced then diced 1/4 inch
Grated Parmesan cheese, for the table
1 lb fettuccine
Directions:
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In a blender or food processor, place the prepared artichokes, cashews, parsley, garlic, cheese, lemon juice, and cayenne pepper. Turn on and add the olive oil slowly, a bit at a time, until the blender blades spin freely, creating a hollow in the center. Add more oil if necessary.
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Transfer the pesto to a bowl and keep warm on the stove.
Meanwhile, cook the fettuccine until nearly 'al dente'. Drain, reserving 1/2 cup of the pasta water on the side. Return the pasta to the pot and sprinkle in the diced prosciutto.
Spoon in the pesto, adding a tablespoon or two of the reserved pasta water as necessary to assure that the sauce coats the pasta evenly. Stir over low heat. Make sure it doesn't stick to the pot; use all the reserved water if necessary.
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When the ingredients are well mixed and the fettuccine coated with pesto, the dish is ready.
Serve with freshly grated Parmesan cheese.
That's it!
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