Spring Baby Artichoke And Spinach Pesto Pasta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1108
FAT
188%
CHOL
133%
SOD
34%

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Ingredients for 4 servings

1 pound penne rigate pasta

4 cups baby spinach (packed), divided

1/4 cup shelled pistachios or whole almonds, toasted

1 cup chicken or vegetable stock, divided

1/3-1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish

A few grates of fresh nutmeg

Zest and juice of 1 lemon

Salt and freshly ground black pepper

1/4 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided

1 pound fresh or frozen artichoke hearts (defrosted, if frozen)

2-3 cloves garlic, finely chopped or grated

2/3 cloves garlic finely chopped or grated

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