| 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
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, 1998
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