Fettuccine with Pesto, Asparagus, and Artichoke
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 medium garlic clove, minced
- 1 cup packed fresh basil leaves (from about 1 large bunch)
- 1/4 cup packed fresh Italian parsley leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated Parmesan cheese (about 1 ounce)
- 1/2 medium lemon
- 4 baby artichokes (about 12 ounces)
- 8 thick asparagus spears (about 8 ounces), tough ends removed
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 10 ounces dried fettuccine or linguine (about the diameter of a golf ball when held between your thumb and forefinger)
- Finely grated Parmesan cheese, for serving
- This recipe is vegetarian
- Produce
- Asparagus spears (about 8 ounces), thick (8)
- Baby artichokes (about 12 ounces) (4)
- Basil, packed fresh (1 cup)
- Italian parsley, packed fresh leaves (1/4 cup)
- Lemon, medium (1/2)
- Pine nuts, toasted (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly ground (1)
- Garlic clove, medium (1)
- Kosher salt (1/2 teaspoon)
- Kosher salt (1)
- Olive oil, extra-virgin (1/2 cup)
- Olive oil (3 tablespoons)
- Pasta & Grains
- Fettuccine or linguine, dried (10 ounces)
- Dairy
- Parmesan cheese (1/4 cup)
- Parmesan cheese (1)
Preparation
Read recipe preparation on chow.com
Social Stats
80.4Rating
1-100
1-100
36Tweets
115Facebook
Likes
Likes
3,012StumbleUpon
Views
Views
3,332PinterestPins
Recipe Stats
Published March 26, 2011 (1 year ago).
41 people saved this recipe.
