Fettuccine with Artichoke
Pesto - Fettuccine con Pesto di Carciofi
6 large or 8 small artichoke hearts,
sectioned and steamed
or 2 lb baby artichokes steamed
or 9 oz frozen artichoke hearts, thawed and steamed five minutes
or 14 oz canned artichoke hearts packed in water or oil, (no
vinegar) drained
2 oz salted roasted cashews
2 sprigs Italian parsley
1 clove garlic
2 Tb grated Parmesan cheese
squirt of lemon juice
dash of cayenne pepper
3/4 cup olive oil
1/4 lb prosciutto, thickly sliced then diced 1/4 inch
grated Parmesan cheese, for the table
1 lb fettuccine
In a blender or food processor, place the prepared artichokes,
cashews, parsley, garlic, cheese, lemon juice, and cayenne
pepper. Turn on and add the olive oil slowly, a bit at a time,
until the blender blades spin freely, creating a hollow in
the center. Add more oil if necessary. Transfer the pesto
to a bowl and keep warm on the stove.
Meanwhile, cook the fettucine until
nearly al dente. Drain, reserving 1/2 cup of the pasta water
on the side. Return the pasta to the pot and sprinkle in the
diced prosciuto.
Spoon in the pesto, adding a tablespoon
or two of the reserved pasta water as necessary to assure
that the sauce coats the pasta evenly. Stir over low heat.
Make sure it doesn't stick to the pot; use all the reserved
water if necessary. When the ingredients are well mixed and
the fettuccine coated with pesto, the dish is ready.
Serve with freshly grated Parmesan cheese.
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