2 TBS plus 1/4 cup EVOO (Extra virgin olive oil)
1 10 oz b ox frozen quartered artichoke hearts, defrosted or 1 14 oz can quartered artichoke hearts, drained
Salt and Pepper
1 pound fettuccine
1 TBS orange zest (zest of 1 orange)
1 TBS lemon zest (zest of 1 lemon)
1 TBS lime zest (zest of 1 lime)
1 cup flat leaf (or not) parsley tops
3 TBS (small handful) slivered or blanched almonds, toasted (or not)
1 clove garlic, grated or finely chopped
1/3 cup (a rounded generous handful) grated parmigiano-reggiano cheese (parmigian cheese)
1/2 cup dry white wine (or just water)
Yields: 4 servings
Boil water and cook pasta.
Trim root ends and top green part of the leeks. Cut them in half lengthwise, then into 1/4 inch thick. Wash them vigorously, seperating the layers to free the grit in either a colander under cold water or in a large bowl of water. Drain and pat dry.
Heat 2 Tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, saute 5 minutes and season with salt and pepper.
Place zest, parsley, almonds, garlic and cheese in food processor (or blender) and season with Salt and Pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto paste.
Add wine (water) to the leeks and artichokes, and cook for a couple minutes. Stir in the pesto sauce and about a cup of water. Add cooked pasta to the skillet. Toss pasta with sauce evenly.