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Pasta with Artichoke Pesto

I made this for my Red Hat group's pot luck as an appetizer with sliced baguette. I thought there was too much lemon taste and not enough depth of flavour so added minced garlic and some sea salt with dried tomatoes and herbs (Epicure Selections Giardino salt). Still didn't give it enough flavour so split the dish. I added diced feta cheese to one, heated it until just hot and served that along side the chilled one without the feta. Most of the women preferred the one with the feta.

Aug 13, 2007
kitchenmagicianmarion in Recipes