Basil, Macadamia & Parmesan Pesto with Gluten Free Pasta ~ Sauce of Sauteed Baby Artichokes and Fava Beans

A creamy Pesto on Pasta surrounded by a luscious light sauce with Sauteed Baby Artichokes and Fava Beans ... Hello Spring!

Basil Pesto is simple to prepare, all ingredients whirled in a food processor. I like to blanch the basil leaves, this produces a pesto with a brighter green color and mellow flavor. Instead of the usual pine nuts, here I have used macadamia nuts. To enhance the flavor of the pesto, macadamia nut oil is used with extra virgin olive oil. A great oil to use when making vinaigrettes for salad too. The Pesto is concentrated, like a puree. Add more olive oil to the recipe when needed. I love the nutty and earthy flavor of just grated Parmesan Reggiano cheese, although you might want to experiment with Italian Pecorinos, see photos. You can use one cheese in the pesto sauce, and another as a finishing cheese over the finished dish.

Baby Artichokes are easy to prepare for cooking; there is no fuzzy choke inside. If you have never tried Fava Beans - you will love the color and flavor! The taste is in between asparagus and artichokes - a fabulous spring addition to many dishes. They might look like large brilliant green edamames, but with much more flavor. For this sauce, first par - boil the quartered artichokes, then saute with sliced garlic, seasonings, fava beans, chicken stock, pesto and just a bit of butter to make a creamy heart healthy sauce. Wonderful with Pesto - Pasta or serve over your favorite noodles.

Gluten free pastas are readily available now in many markets, and the texture and flavor are excellent. Use your favorite Italian Pasta if you prefer.

These ingredients are all the rave now in upscale restaurants. You can master this recipe at home, and enjoy your efforts!

I am testing some super inventive recipes for Mother's Day to bring you in the next two weeks... stay tuned!

Karen

Basil ~ just picked

The sauce ingredients: Baby Artichokes, Fava Beans and Garlic

Pesto: adding Macadamia Oil, Extra Virgin Olive Oil, Parmesan Reggiano, Macadamia Nuts and Garlic with the Basil

Blanching the Basil, blotting dry for the Pesto

All ingredients in the food processor

Use Parmesan Reggiano cheese or try a variety of Italian Pecorino. Aged and drier on the left, creamy variety on the right.

The finished Pesto ~ a beautiful bright green color

Fava Beans in their pods, and peeled on right

Trimming the artichokes, cutting in quarters

Par-boiling the Artichokes Quarters

The peeled Fava Beans out of their shells

Starting the Sauce: Sauteeing Artichokes and Sliced Garlic

The finished Sauce: Pairs well with the Pasta Pesto, (or serve over pasta of your choice)

Ready to dig in!