Monday, April 26, 2010

Friday: Artichoke-Walnut Pesto Pasta

  I love making this dish on a night that I just don't want to cook! All you have to do is boil the noodles and put the rest of the ingredients in a food processor. Voila!  Serve this tasty Rachel Ray with some garlic bread and a salad to round out the meal.

Pasta Recipe
4 servings

  1 LB your favorite pasta
  1/3 cup walnuts, toasted

1 15oz can artichoke hearts, drained

1 large garlic clove, cracked away from skin
1 lemon, zested
flat-leaf parsley, a handful
1/3 cup Parmesan, grated
1/4 tsp nutmeg
1/3 cup olive oil

1. Boil the noodles according to package directions. Toast the nuts in a dry skillet over medium-high heat until walnuts have browned.
2. Place the rest of the ingredients except olive oil in your food processor. Turn on, and slowly stream the olive oil in. Continue to process until it's a thick and pasty consistency.
3. Put the pesto on the bottom of a large serving bowl. Pour pasta over top and toss well. 


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

This is one of those meals that is super quick to make, so don't bother making anything ahead.


Who likes to CHANGE IT UP?

~ Try pecans or almonds instead of walnuts.
~Use this pesto as a base for your favorite homemade pizza. See  Skillet Pizza Recipe

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