Artichoke Pesto Pasta

Ingredients

• 1/4 cup pine nuts
• 1 can 15 oz artichoke bottoms
• 1/2 cup grated parmesan
• 1 (5 oz) conatiner Alouette® Creme de Brie Fine Herbs
• 1 tablespoon Dijon

Instructions

1. Cook pasta according to package directions, drain and set aside
2. Toast the pine nuts in a dry skillet
3. In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth
4. Add more broth if a thinner mix is desired
5. Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
6. Heat and toss with cooked pasta.
7. Mix pasta with mixture. Top with remaining parmesan.
8. Can be tossed and served at room temperature is desired.