Pesto, pesto, pesto, I love me some pesto. You can tell because it has its own category on the righthand side there. I’ve actually made Rachel Rays Spinach Artichoke Whole-Wheat Penne before, but that was before the blog, so I figured it made for not only a good recipe to revisit, but also post-worthy. I’m still not sure how I feel about Rachel Ray, but she does have some good recipes that can be made with fresh (or mostly fresh) ingredients.
Anyway, this was another recipe I went with because it’s not super hot to make. You basically get the pot of water boiling for the pasta first, then get the pesto together in the food processor and cook the artichokes, mixing the various elements together at different times.
After getting the water going, I also put some of my homemade frozen stock in a pot to defrost and toasted some almonds. By the way, I love replacing the very expensive pine nuts, which I always skip, with toasted almonds, this is a good substitution. Anyway, after those things were moving along, I put the stock, toasted almonds, spinach, basil, shallot, garlic, salt, pepper and olive oil in the bowl of the FP and gave it a few whirls.
At the same time, I started cooking the artichoke hearts in some olive oil in the Dutch oven. Once the sauce was done, that went into the pan with the hearts. Once the pasta was done cooking, it also went into the DO along with a bunch of shredded parm. All that got cooked together for a few minutes and you’ve got dinner.
I thought this was a pretty good alternative pesto. I wouldn’t completely replace traditional pesto with this version, but it’s nice to have an easier — and let’s face it, cheaper — version that can be easily put together. Adding in artichokes hearts makes everything better in my book, so that’s an added bonus as well. You could also grill up some chicken and include that to add some protein, something I might do next time.