Alouette^® Artichoke Pesto Pasta Recipe

1/4 cup pine nuts
1 can 15oz artichoke bottoms
1/2 cup grated parmesan
1 (5oz) conatiner Alouette® Creme de Brie Fine Herbs 
1 Tbsp Dijon
1 clove garlic
1 cup chicken broth
1/8 cup parsley
1/8 cup basil
1/4 tsp red pepper flakes
1/2 box Fusilli or Penne pasta
 

• Cook pasta according to package directions, drain and set aside
• Toast the pine nuts in a dry skillet
• 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
• Add more broth if a thinner mix is desired
• Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.
• Heat and toss with cooked pasta.
• Mix pasta with mixture. Top with remaining parmesan.  
• Can be tossed and served at room temperature is desired.