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Fettuccine with Artichokes,
Sun-Dried Tomatoes & Walnuts
- 8 oz. fettuccine
- 1/2 c. coarsely chopped walnuts
- 1 6 oz. 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 oz.)
- 1/3 c. plus 2 tbsp. finely chopped chives or green onion tops
Cook fettuccine in medium pot of boiling salted water until just tender, but still firm to bite. 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 teaspoonfuls if pasta is dry. Season to taste with salt
and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 teaspoons chives and serve.
Yield: 2 servings |