Recipe: Tricolor Rotini with Pesto Bianco (white pesto using artichoke hearts)

TRICOLOR ROTINI WITH PESTO BIANCO

"Creamy and flavorful, this pesto bianco, or "white pesto," is made with pine nuts, cashews, and artichoke hearts. It lightly cloaks the colorful short spiral rotini pasta, although you can substitute another pasta shape if you prefer. Sprinkle with parsley, basil, green peas, or chopped black olives for added color and flavor."

1 pound tricolor rotini, uncooked
FOR THE PESTO BIANCO:
2 or 3 garlic cloves
1⁄3 cup pine nuts
1⁄3 cup unsalted raw cashews
1 teaspoon salt
1 cup coarsely chopped canned artichoke hearts, drained and rinsed*
1⁄2 cup plain unsweetened soy milk
1⁄4 cup olive oil

TO PREPARE THE PASTA:
In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.

TO MAKE THE PESTO:
In a food processor, combine the garlic, pine nuts, cashews, and salt and process to a paste. Add the artichokes and process until smooth. Add the soy milk and process until well blended. With the machine running, slowly stream in the oil. Transfer to a small bowl and set aside. (Alternatively, you can warm the sauce in a saucepan over very low heat but, like most pestos, tossing it with the hot cooked pasta is usually enough to warm it up.)

TO SERVE:
Add the pesto to the pasta and toss gently to combine. Serve immediately.

*Do not use marinated artichoke hearts because the flavor is too strong. Use frozen artichoke hearts instead of canned, but you'll need to cook them first according to package directions.

Makes 4 servings
Source: 1,000 Vegan Recipes by Robin Robertson