olive oil
1 shallot, minced
spoonful pesto or minced garlic
1 can TJ's artichoke hearts
1/3 c white wine
1 c shelled farmer's market peas
2 handfuls arugula
1 package long flat pasta (fettuccine, pappardelle, etc)
grated asiago, lemon juice, salt, and pepper, to taste
In a largish pot/pan saute shallot and pesto in oil; simultaneously boil water for pasta. When the pasta is ready to go in the pot, add the artichokes and wine to the shallots. Mash up the artichokes while sauteing. When the pasta is almost done, mix veggies, cheese, and seasonings into the artichoke pan. Drain pasta, add it to the artichokes, incorporate as thoroughly as possible. Serve with the rest of the wine and more cheese.
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