| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Fettuccine |
| 1/2 | c | Coarsely chopped walnuts |
| 1 | 6-ounce jar marinated | |
| quartered artichoke | ||
| hearts | ||
| drained marinade | ||
| reserved | ||
| 1/2 | c | Dry white wine |
| 1/4 | c | Regular or reduced-fat sour |
| cream | ||
| 1/2 | c | Chopped drained oil-packed |
| sun-dried tomatoes | ||
| about | ||
| 2 ounces | ||
| 1/3 | c | Plus 2 tablespoons finely |
| chopped chives or green | ||
| onion tops |
INSTRUCTIONS
1998 Toasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale. Can be prepared in 45 minutes or less. Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives. Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve. Serves 2, can be doubled. Bon Appétit November 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,
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