| 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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