Instructions

Cook pasta according to package directions, drain and set aside

Toast the pine nuts in a dry skillet

In food processor puree artichokes, 1/4 cup parmesan, Alouette Creme de Brie Fine Herb, mustard, garlic, basil, parsley, red peppers and 3/4 cup broth until they are smooth

Add more broth if a thinner mix is desired

Add pine nuts and spin blade a couple of times. Chunks of pine nuts are desired.

Heat and toss with cooked pasta.

Mix pasta with mixture. Top with remaining parmesan.

Can be tossed and served at room temperature is desired.