Artichoke Fettucine with Basil-Mint Pesto

My GOD, I am fancy.

8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano

* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.

1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.

One of the recipes Rachel passed me: simple and crazy-delicious.