Bucatini With Artichoke Pesto Food

BUCATINI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
• Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

ARTICHOKE PESTO PASTA

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.

ARTICHOKE PESTO

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.