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
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
Directions
- 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.