|1 Pkg||(350 g) Olivieri® Linguini|
|1/4 cup||(60 mL) Butter|
|4||Cloves garlic, minced|
|2 cups||(500 mL) Artichoke hearts, drained and roughly chopped|
|1/4 tsp||(1 mL) Cayenne pepper|
|1/4 tsp||(1 mL) White pepper|
|1 cup||(250 mL) Whipping cream (35%)|
|3 tbsp||(45 mL) Freshly grated Parmesan cheese, divided|
|1 tbsp||(15 mL) Chopped fresh basil|
|2 tbsp||(30 mL) Chopped fresh parsley|
COOK linguin according to package directions. Drain and set aside.
MELT butter in a large skillet over medium heat. Add garlic and cook for 1 minute or until fragrant. Stir in artichokes, cayenne, pepper and cream. Simmer gently for 3-4 minutes or until slightly thickened. Add pasta to the sauce and toss to coat. Stir in 2 tbsp (30 mL) of Parmesan cheese, fresh basil and half the parsley. Season with salt to taste.
DIVIDE pasta between four serving bowls and sprinkle with the remaining Parmesan cheese and parsley.
Serve with a green salad and crusty bread.
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