Artichoke, Lemon and Hazelnut Tagliatelle

artichoke, lemon and hazelnut pasta

Artichoke, Lemon and Hazelnut Tagliatelle

I bet you thought I’d gone missing.  There have been moments, this past summer of chaos, I often entertained the thought of going missing.  Or hiding under a rock somewhere. Maybe hiding at my sister’s house, poolside, sipping a pretty pink cocktail while enjoying solace and sunshine.

Alas, no poolside sipping pretty cocktails for me this summer.  It was full on, serious, wrap-up-business, prep a house to sell, pack up that house and move down the road to Oregon.  Phew!

I’m happy to say, all has been accomplished.  Lists completed (well, the old lists anyway) and life in a new town is proving most interesting.  And delicious.

Willamette River

A view of my morning run with Tank.  I found my solace and sunshine🙂

I’m soaking up the abundance of fresh produce, grass-fed and naturally raised meat and poultry here in the Willamette Valley.   I walk through the farmer’s market and our local co-op salivating at the brightly colored and freshly picked harvest; while my brain is racing with ideas of new and delicious recipes.

One of the first dishes I tossed together not long after we arrived, is this lovely Artichoke, Lemon and Hazelnut Tagliatelle.  Now residing in the hazelnut capital of the U.S., I thought it appropriate to include Oregon hazelnuts, lightly toasted, making a beautiful and tasty addition to this dish.  I also paired this pasta with pan seared scallops but it would be equally as divine with grilled shrimp or roasted chicken.

I’ve got more stories to tell, exciting news to reveal and a newly re-designed web site to share… along with new and delicious recipes perfect for the emerging Autumn season.

From Oregon with Love!

Delicious Wishes,


Lemon, Artichoke and Hazelnut Tagliatelle with Pan Seared Scallops

Serves 4-6

This makes a lovely side dish sans the scallops or even a light summer meal served with a crisp summer greens salad.  Serve with grilled chicken breast or shrimp for variation or even grilled fresh artichoke hearts and pair with your favorite Pinot Gris, Pinot Grigio or dry Chardonnay.


1 jar artichoke hearts, drained but not rinsed (7.5fl ounce jar) (I like the grilled artichoke hearts from Napoleon Brand or Cucina and Amore Brand)  If you can’t find the grilled chokes, regular is fine.

1 lemon, zested and juiced

¼ – 1/3 cup whole skinned hazelnuts

¼ cup grated parmesan, plus extra for garnish

1 clove garlic

Splash of good quality red wine vinegar (about a teaspoon or two) I used a garlic and basil infused red wine vinegar and it was delish. Use your good stuff in this dish.

½ cup extra virgin olive oil (I used Everyday Fresh from California Olive Ranch)

½ cup fresh basil, chiffonade or torn

Salt and pepper

1 lb Tagliatelle, cooked according to directions (or any other heartier pasta) (I used Jovial Brown Rice and Egg Tagliatelle and it was divine!)

1 lb pan seared or grilled scallops or larger Gulf Shrimp (even grilled chicken would be yum)


In a food processor, blender or vitamix, blend together the artichoke hearts, lemon juice only, hazelnuts, parmesan cheese, garlic clove and red wine vinegar.  Once the ingredients are combined add the olive oil and puree until almost smooth.

Stir in the lemon zest and season to taste with salt and pepper.

Toss the pesto with the cooked Tagliatelle and fresh basil and garnish with extra parmesan.  Serve on a platter and top with pan seared or grilled sea scallops, shrimp or chicken.

* If you adore artichokes,  add an extra jar of drained, grilled artichokes in the pasta.  When artichokes are in season I steam them and use fresh artichoke hearts in this dish.

Savory Blueberry Ginger Salsa

fresh blueberry ginger salsa with shallots and mint

Savory Blueberry Ginger Salsa

It’s funny how sometimes life rolls in a direction never anticipated.  Catching us by surprise, with both trepidation and promise.

It’s been an eventful year for my family.  My first-born conquering a long and tedious health challenge, my youngest discovering the heartbreak and joy of her first year in high school.   A brilliant year of cooking classes filled with the most wonderful home chef’s I’ve ever met.  New clients, new colleagues, new recipes and articles created and new friends made.   And we’re only half way through the year!

Change happens.  It’s inevitable.  I’ve had a lifetime of change.  I thought I’d become familiar with the word, until I realized the memories I will soon leave behind.  Yes, we’re moving down the road a bit, to a darling little town in the Willamette Valley, Oregon.  Still the beautiful Pacific Northwest that I know and love.

It’s bittersweet.  I have the best friends here.  Friends who bring our grieving family delicious baked goods, flowers and cards when our sweet old Airedale, Elwood, passed.  Friends who cooked meals for a week when my sweet oldest Sassy Gal came home from surgery.  Beautiful flowers arriving daily, cards that expressed love and sympathy, happy thoughts and prayers.

Karista's Kitchen

Me and My Two Sassy Gals… and our Airedale, Elwood

Friends that have loved and continue to love my children like their own.  I love that.  I’ve always felt it takes a village to raise a child.

I know my friends and I will remain close.  After all,  this is the era of social media and I’ll only be a few hours down the road.  But I will miss them.

Brilliant, strong, independent, artistic, supportive, beautiful women who have made a huge impact on my life.  I would list you all, but I’m afraid I might miss someone!  You know who you are.  I love you!

So, in a few weeks, Karista’s Kitchen will have a new home on the world-wide web.   And, Karista Bennett (and the Bennett Crew) will make their new home in the Willamette Valley, Oregon.

I proceed with trepidation, but also promise.  Promise of new discoveries, new challenges, new ideas, new farms to visit, new places for Ranger Craig and I to fly🙂, new recipes to share and new friends to be made.

It may take me a few weeks until I post next.  I’d like to say I’m a good multi-tasker, but unfortunately, that will never be included in my list of talents.

So until next time, I wish you happy trails, lots of summer sunshine, good health and loads of love!

Delicious Wishes,


Blueberry Ginger Salsa

I posted this recipe last summer and it’s been a hit at my house.  Perfect for summer grilling, I pair this salsa with grilled halibut, Hawaiian Opah, Blue fish, Cod, scallops (or any white fish) and grilled chicken.


Serves 4

1 pint fresh blueberries

1 heaping tablespoon finely chopped shallots

½ teaspoon fresh grated ginger

1 tablespoon chopped fresh mint (cilantro would also be a delish substitute!)

Squeeze of Lemon (about a tablespoon)

Dash of Olive oil (a few teaspoons)

Teaspoon or two of honey

Salt and pepper


Slice the blueberries in half if you can, or lightly chop.

Toss together the blueberries, shallots, ginger, and mint.

In a bowl whisk together the lemon juice, olive oil, and honey.

Toss the lemon oil with the blueberries and season to taste with salt and pepper.

This is definitely one of those recipes you can prepare to taste.  A little more ginger, a little less mint or maybe a little more honey.  Whatever you decide, it’ll be delicious!

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baked eggs in tomato sauce

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