Fettuccine Al Carciofi
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetables |
| -Waldine Van Geffen VGHC42A | ||
| 4 | lg | Artichokes |
| 1/4 | c | Lemon juice |
| 1 | qt | Water |
| 3 | tb | Butter; divided |
| 6 | oz | Prosciutto; thin julienne strips |
| 3 | Shallots; minced | |
| 1 | Sweet red pepper; chopped | |
| 2 | lg | Cloves garlic; minced |
| 1/2 | c | Dry white wine |
| 1 | c | Heavy whipping cream |
| 1/2 | c | Prepared pesto |
| Salt and pepper to taste | ||
| 1 | lb | Fresh fettuccine; cook al dente, drain |
| 1/4 | c | Toasted pine nuts |
| 1/2 | c | Parmesan; grated |
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