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Epicurious

Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts

3.0

(17)

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.

Recipe information

  • Yield

    Serves 2, can be doubled

Ingredients

8 ounces fettuccine
1/2 cup coarsely chopped walnuts
1 6-ounce jar marinated quartered artichoke hearts, drained, marinade reserved
1/2 cup dry white wine
1/4 cup regular or reduced-fat sour cream
1/2 cup chopped drained oil-packed sun-dried tomatoes (about 2 ounces)
1/3 cup plus 2 tablespoons finely chopped chives or green onion tops

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsPastaFettuccineItalian AmericanItalianEuropeanArtichokeVegetableStarterDinnerVegetarianEasyBon Appétit
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