Recipe courtesy of Florentyna's Fresh Pasta Factory

Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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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


  1. Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
  2. 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.

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