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Categories:Viewed: 19 - Published at: 4 years ago
Ingredients
- 1/2 cup artichoke hearts, chopped
- 3 1/2 tablespoons olive oil
- 2 tablespoons sun-dried tomatoes
- 2 tablespoons garlic, crushed
- 4 tablespoons white wine
- 11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
- 1/4 cup pine nuts, roasted
- 1/2 cup asparagus tips, precooked
Method
- Saute artichoke hearts in olive oil.
- Add sun-dried tomatoes.
- Stir in garlic and white wine.
- Simmer to reduce.
- Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce.
- Stir gently and plate for serving.
- Garnish with pine nuts and asparagus.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
