Fettucine with Artichokes, Sun-driend tomatoes and walnuts

By JanF1201

Ingredients

• cup walnuts, coarsely chopped
• 1 6 oz. jar marinated quartered artichoke hearts, drained
• 1/2 cup dry white wine
• 1/4 cup reduced fat sour cream
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1/3 cup plus 2 tbsp finely chopped chives
• 8 ounces fettucine

Details

Servings 2

Preparation

Step 1

Cook fettuccine in medium pot of boiling salted 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 min. 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 booking liquid by tablespoons full if pasta is dry. Season to taste with salt and pepper. Sprinkle with walnuts and remaining 2 tbsp chives.