“Buona Festa Pasta”
I am a believer in using seasonal ingredients as much as possible. Cooking with vegetables in season is always best, as you catch them at the peak of their flavor, goodness, and time in nature. HARVEST PASTA WITH ARTICHOKE PESTO or (Buona Festa Pasta as I like to call it) is not only a great fall seasonal pasta to serve but it also provides a beautiful visual at your Italian table. Decidedly, this is – hands down – the most flavorful vegetable pasta in my “arsenal”.
It is certainly easy, requiring just two steps: roasting your vegetables and making your artichoke pesto in a blender or food processor.
Choose your pasta for this one! In the photo, I’ve selected Fettucine Verde – for color and added veggie goodness. However, this recipe is one of those that is great on short chunky pasta as well – like penne, rigatoni, or farfalle. Whatever you choose – it won’t be lacking in flavor. This one is packin! The Artichoke Pesto in this dish has so much incredible flavor. And, oh – the addition of White Truffle Oil, if you choose to use it is just perfection – remember just a few drops. Have fun with it!
HARVEST PASTA WITH ARTICHOKE PESTO
“BUONA FESTA PASTA”
Prep: 30 minutes
Cook: 20 minutes to roast vegetables
Ingredients for Artichoke Pesto
1 1/2 Cans (14-15 oz. size) Artichoke Hearts, rinsed, drained, chopped
2 Tbsp. Fresh Sage – chopped
2 Cloves Fresh Garlic – chopped
2 C. Grated Parmigiano-Reggiano Cheese
3/4 C. Extra Virgin Olive Oil
Freshly Ground Black Pepper
Place the artichoke hearts, sage, garlic and grated cheese in a food processor or blender.
Turn on the machine and while processing, gradually pour in the extra virgin olive oil in a stream until all is used and incorporated. It will be pasty. Add additional extra virgin if you think it needs it before serving. Set aside until ready to serve.
Ingredients for Roasted Vegetables
2 C. Diced Fresh Butternut Squash
2 C. Chopped Fresh Brussel Sprouts
1/2 lb. Wild Mushrooms, sliced
Salt and Pepper
Chop all vegetables and toss with some olive oil, salt and pepper.
Spread them in a single layer on a pan and bake at 400 degrees for 15-20 minutes until just tender.
Prepare 1 lb. pasta according to package directions– fettucine is used in the photos. You can use long or short pasta – up to you!
While still very hot -toss your pasta with the Artichoke Pesto coating well.
Idea #1: Add the roasted vegetables and gently toss.
Idea #2: Another choice is to spoon the vegetables over each individual dish of pasta – serving them on top as in the photo.
Serve with grated Parmigiano-Reggiano and a drizzle of Extra Virgin Olive Oil or White Truffle Oil – my favorite! As always with the White Truffle Oil – only a few drops per serving!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography