SPINACH LINGUINE WITH BASIL-CILANTRO PESTO AND ARTICHOKES

SPINACH LINGUINE WITH BASIL-CILANTRO PESTO AND ARTICHOKES image

Yield 4 people

Number Of Ingredients 17

1/2 lb. spinach linguine (or any pasta)
2 Tbsp olive oil
1 medium red onion, sliced into thin half-moons
4 cloves of garlic, thinly sliced (or chopped)
2 Tbsp. white cooking wine or vegetable broth or water
1/2 tsp. salt
pinches of black pepper
15 oz. can of artichokes (cut in half or smaller pieces) in water
Consider adding sauteed mushrooms, red peppers and/or fresh sliced tomatoes.
Pesto:
2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup sliced almonds
2 cloves garlic crushed
2 Tbsp. fresh lemon juice (from 1/2 lemon)
1/2 tsp salt
1/4 cup olive oile

Steps:

Pesto: Combine basil, cilantro, almonds, garlic, lemon juice, salt in food processor and blend and slowly drizzle in olive oil until relatively smooth. Pasta: Bring large pot of salted water to boil and cook linguine to package directions (typically 10 min.) Preheat skillet to med-high with olive oil and saute onion for 5-7 mins until softened. Add garlic and saute for 1 min. more. Add wine, salt, and pepper and cook for 1-2 mins. more. Lower heat. Linquine should be done by now. Rather than drain linguine, use pasta spoon to add it to skillet with some pesto and repeat until it is all in the skillet. Add splashes of pasta water if needed. Add artichoke hearts and toss to coat for 3 min. until heated through.