Tricolor Rotini with Pesto Bianco Recipe

Tricolor Rotini With Pesto Bianco Recipe

Ingredients

Makes 4 servings

• 2 or 3 garlic cloves
• 1/3 cup pine nuts
• 1/3 cup unsalted raw cashews
• 1 teaspoon salt
• 1 cup coarsely chopped canned artichoke hearts, drained and rinsed
• 1/2 cup plain unsweetened soy milk
• 1/4 cup olive oil
• 1 pound tricolor rotini

Method

1. In a food processor, combine the garlic, pine nuts, cashews and salt and process to a paste
2. Add the artichokes and process until smooth
3. Add the soy milk and process until well blended
4. With the machine running, slowly stream in the oil
5. Transfer to a small bowl and set aside
6. Alternatively, you can warm the sauce in a saucepan over very low heat but, like most pestos, tossing it with the hot cooked pasta is usually enough to warm it up
7. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes
8. Drain the pasta and transfer to a large serving bowl
9. Add the pesto and toss gently to combine
10. Serve immediately

Full List of Pasta Recipes
Full List of Pesto Recipes