Recipe - Fettuccine With Artichokes Sun-Dried Tomatoes And Walnuts

8 ounce Fettuccine
One half cup Coarsely chopped walnuts
1 6ounce jar marinated
quartered artichoke hearts;
drained, marinade reserved
One half cup Dry white wine
One fourth cup Regular or reducedfat sour
cream
One half cup Chopped drained oilpacked
sundried tomatoes; (about
2 ounces)
1/3 cup Plus 2 tablespoons finely
chopped chives or green
onion tops

Toasted baguette slices topped with purchased pesto or caponata make a
quick starter; a salad of mixed greens and cut or sliced up red onions is perfect
alongside the pasta. Offer lemon mousse for a refreshing finale.

Can be prepared in 45 minutes or less.

Cook fettuccine in medium pot of boiling water until just tender but still
firm to bite, stirring occasionally. Drain, reserving One fourth cup cooking
liquid.

Meanwhile, stir walnuts in heavy large skillet over mediumhigh 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 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.

Serves 2, can be doubled.

Bon Appétit November 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998