Lemon Pepper Fettucini with Artichokes and Sun Dried Tomatoes

By Nemo

Ingredients

• 1/2 cup artichoke hearts, chopped
• 3 1/2 Tbs olive oil
• 2 Tbs sun-dried tomatoes
• 2 Tbs garlic, crushed
• 4 Tbs white wine
• 11 oz Florentyna's fresh lemon pepper fettuccini, long cut
• 1/4 cup pine nuts, roasted
• 1/2 cup asparagus tips, precooked

Details

Servings 1

Preparation

Step 1

Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.

Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.