pasta with artichoke-walnut pesto

This pasta was served with a variation of a wedge salad: very crisp iceberg lettuce cut into large chunks, 1 cup of flat leaf parsely, coarsely chopped tomato, a sprinkling of gorgonzola all tossed with your favorite viniagrette dressing.

(note: cheese can be left out of each step, making a great vegan dish)

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A fun holiday meal for two:

THE PESTO (this will give you left-overs)
1 jar or can of artichoke hearts, packed in water and drained well (it's 1 1/2 cups if you are so lucky to find frozen)
1/4 - 1/3 cup parsley
1/2 cup walnuts, chopped
3-4 garlic cloves, skinned
salt, pepper (to taste)
juice of 1 1/2 lemons
1/3 cup sherry vinegar
1/2 - 3/4 cup olive oil
1/4 cup freshly grated asiago cheese

If you haven't made fresh pesto before, it is generally rather thick.  It is best tossed through hot pasta or spread with a knife. Place the artichoke hearts, parsley, walnuts, garlic, salt and freshly ground pepper in a food processor or blender until well mixed.  Add lemon juice and vinegar and blend further.  Stream in olive oil until preferred consistency and add asiago, blending well.  The sauce should have a thickness of a heavy salad dressing.  If it is too thick, add a little more of both lemon juice or vinegar and olive oil and blend. Set aside at room temperature.

THE PROTEIN
1/2 cup cannelli beans (1 cup if you don't include shrimp)
1/2 cup edamame (1 cup if you don't include shrimp)
16 50-count shrimp, peeled and deveined (optional)
3-4 sliced garlic cloves
pinch salt; pepper to taste
extra virgin olive oil

Mix ingredients together. Set aside to marinate.  Refrigerate if you include shrimp.

THE PASTA
A nice flavored fresh pasta is great with this.   We made homemade pasta with lemon zest and parsley, but any kind would do.  This recipe calls for about 2 cups of fresh pasta.

THE DISH
Bring a large pot of water to a rolling boil.  Add a hefty pinch of salt to bring the water to an even higher temperature.  Allow to return to a boil.  Add pasta.  If you are using fresh pasta, you know it's done when it floats.  If you are using dried pasta, cook according to package instructions.  Once done, remove from heat, drain, and mix with enough pesto to lightly cover the pasta.

Bring a sautee pan to heat with a tiny bit of olive oil in it (medium high; allow the oil just to begin to smoke).  Add the shrimp (if you are using it).  Once shrimp is seared on one side (about 2 minutes), turn it and add the rest of the beans and garlic, cooking another two minutes.

Plate the pesto covered pasta and place the beans and shrimp on top.  This recipe is terrific topped with a gremolata of finely chopped garlic, parsley and parmesan.

Serve immediately and enjoy!