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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Florentyna's Pasta Factory, Inglewood, CA
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