Ingredients
Pasta of your choice
1/4 cup extra virgin olive oil
3 cups loosely packed fresh basil leaves
1 cup frozen or canned artichoke hearts (no marinade)
2 Tbsp grated Romano cheese
2 Tbsp pine nuts
2 garlic cloves peeled
1/2 teaspoon grated lemon peel
4 Tbsp fat-free reduced-sodium chicken or vegetable broth
salt and freshly ground pepper to taste
Cook 6 servings of pasta according to package directions.
Meanwhile in a blender or food processor, place oil, basil, artichoke hearts, cheese, pine nuts, garlic and peel. Blend until smooth. With motor running, add lemon and broth. Blend again. Season to taste with salt and pepper. When pasta is cooked, top with sauce and serve immediately.
From Stanford Medicine.
