Rigatoni With Pesto And Prosciutto

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Oxmoor House


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3 cups fresh basil leaves

1/4 cup fat-free, reduced-sodium chicken broth

1 tablespoon slivered almonds

1 tablespoon freshly grated Parmesan cheese

2 teaspoons olive oil

1/2 teaspoon salt

3 garlic cloves, peeled

6 cups hot cooked rigatoni (about 8 ounces uncooked pasta)

1 (14-ounce) can quartered artichoke hearts, drained

4 ounces very thinly sliced prosciutto, cut into strips

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