Sun-Dried Tomato Fettuccine with Artichokes, Olives and Lemon
Serving Size:Â Â 2-3
Prep Time:Â 10 Minutes
Cook Time:Â 20 Minutes
Total Time:Â 30 Minutes
Ingredients:
1/2 lb. Pappardelle's Sun-Dried Tomato Fettuccine
1/2 cup artichoke hearts, drained
1/2 cup green olives, pitted
1/2 cup fresh basil leaves
1 clove garlic, chopped
2 Tbsp. + 2 tsp. extra-virgin olive oil
1/2 large lemon, zested and juiced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water, and set aside in a large bowl.
- In a food processor, combine artichoke, olives, basil, garlic, olive oil, lemon zest and lemon juice. Pulse until blended, but still chunky.
- Toss pasta with vegetable mixture until well coated.Â
- Divide the pasta into dishes. Top with Parmesan. Serve and enjoy!