1/4 cup (35 g) pine nuts
1 can (about 10 oz./285 g) artichoke hearts in water, drained
1/2 cup (40 g) freshly grated Parmesan cheese
3 ounces (85 g) Neufchatel or cream cheese
1/4 cup (45 g) diced onion
1 tablespoon Dijon mustard
1 clove garlic, minced or pressed
1/8 teaspoon ground nutmeg
3/4 cup (180 ml) vegetable broth
1 pound (455 g) dried fettuccine
1/4 cup (15 g) minced parsley
1/4 teaspoon crushed red pepper flakes
Toast pine nuts in a small frying pan over medium heat, shaking
pan often, until golden (about 3 minutes). Remove from pan and set
Combine artichokes, Parmesan, Neufchatel, onion, mustard, garlic,
nutmeg, and 1/2 cup (120 ml) of the broth in a food processor or
blender. Whirl until blended. Set aside.
Bring 16 cups (3.8 liters) water to a boil in a 6- to 8-quart (6-
to 8-liter) pan over medium-high heat. Stir in pasta and cook just
until tender to bite (8 to 10 minutes); or cook according to package
directions. Drain well and return to pan. Reduce heat to medium,
add remaining 1/4 cup (60 ml) broth, and cook, lifting pasta with
2 forks, until broth is hot (about 30 seconds).
Transfer to a large serving bowl. Quickly add artichoke mixture,
parsley, red pepper flakes, and nuts; lift with 2 forks to mix.
Yield: Makes 8 servings.