Almond-Herb Pesto Pasta With Artichoke and Tomato

• salt and pepper
• 1 lb penne rigate
• 1 cup flat leaf parsley
• 23 cup grated parmigiano-reggiano cheese or 23 cup pecorino romano cheese
• 12 cup vegetable stock
• 14 cup slivered almonds, lightly toasted
• 14 cup fresh tarragon leaves
• 14 cup fresh mint leaves
• 1 large garlic clove
• 13 cup extra virgin olive oil
• 1 (14 ounce) can artichoke hearts, chopped thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. Drain, reserving a ladleful of pasta cooking water.
3. While the pasta is working, using a food processor, puree the parsley, parmigiano-reggiano, vegetable stock, almonds, tarragon, mint and garlic; season with salt and pepper.
4. With the machine on, drizzle in the extra virgin olive oil.
5. In a serving bowl, combine the artichoke hearts and pesto.
6. Add the reserved pasta cooking water, then stir in the pasta and season with salt and pepper.
7. In a bowl, season the tomatoes with salt.
8. Serve the pasta with the tomatoes and ricotta for mixing inches.

salt, penne rigate, flat leaf parsley, cheese, vegetable stock, slivered almonds, tarragon, mint, garlic, extra virgin olive oil, hearts, cherry tomatoes, ricotta cheese

Taken from www.food.com/recipe/almond-herb-pesto-pasta-with-artichoke-and-tomato-401383 (may not work)