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
  • 1/4 teaspoon red pepper flakes
  • 1/2 box Fusilli or Penne pasta

Ready In 45 Minutes

Servings: 4


Cooking Instructions


Step 1

  • Cook pasta according to package directions, drain and set aside
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Step 2

  • Toast the pine nuts in a dry skillet
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Step 3

  • 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
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Step 4

  • Add more broth if a thinner mix is desired
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Step 5

  • Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
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Step 6

  • Heat and toss with cooked pasta.
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Step 7

  • Mix pasta with mixture. Top with remaining parmesan.
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Step 8

  • Can be tossed and served at room temperature is desired.