Spinach Pasta with Basil Cilantro Pesto and Artichokes - Vegan and Soy Free

Another great find in Veganomicon.  This was easy enough to prepare on a weeknight and actually looks rather fancy.  It also reheats well if you have leftovers.
You will save time by making your pesto while the pasta water boils.

Basil Cilantro Pesto

 2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup slivered or sliced almonds
2 garlic cloves
2 tbsp fresh lemon juice (about 1/2 a lemon)
1/4 cup olive oil

Place the basil, cilantro, almonds, garlic and lemon juice in a food processor and blend.  With the food processor on, slowly drizzle in the olive oil.  Blend until smooth and no large pieces of almonds remain.



If you are using a blender at the olive oil at the end.  If your blender has a removable nozzle to add liquid, do so as you would with a food processor.

Spinach Pasta with Artichokes

1/2 pound spinach linguine or fettuccine

2 tbsp olive oil

1 medium red onion, sliced into thin half moons

4 garlic cloves, thinly sliced

4 tbsp white wine or vegetable broth

several pinches of fresh ground black pepper

1 15oz can of quartered artichoke hearts

1. Bring a large pot of salted water to a boil and cook pasta according to instructions on package.  Once the pasta has been added to the water, proceed with the recipe.

2. Preheat a large skillet over medium-high heat and saute the onion in the olive oil until softened, about 5 minutes.  Add the garlic and saute for a minute more, add the white wine or broth and pepper and cook for another minute or two.  Lower the heat to low.

3. When the pasta is done do not drain it from the water.  Use a pasta spoon to transfer it to the pan in batches.  Add a bit of pesto with each batch of pasta.  You will need to use some of the pasta water to ensure the pesto evenly coats the pasta.

4. Add the artichokes and toss to coat.  Cook gently over low heat just until the artichokes are heated through, about 3 minutes.  Serve immediately.