Recipe - Vermicelli With Artichoke Tomato Pesto

1 pound Fresh vermicelli
Water
Olive Oil
1/3 cup Pine nuts; toasted
2 Garlic cloves; minced
One half cup Thinly cut or sliced up white onion
1 cn Stewed tomato
One half cup Minced fresh parsley
One half cup Halved; canned artichoke
Hearts
One fourth cup Finely chopped fresh basil
One fourth cup Olive oil
One half cup Shredded Parmesan cheese
Salt and freshly ground
pepper to taste
1 pound Fresh vermicelli

In 6 quart pot of boiling water, add vermicelli and splash of olive oil and
cook al dente. Meanwhile, in medium skillet on mediumhigh heat with heated
oil, saute garlic and onions until onions are translucent. Add stewed
tomatoes, parsley, artichoke hearts, basil, salt and pepper. Reduce heat to
low and allow to simmer. Drain the pasta and transfer to serving plate.
Drain any excess liquid off the skillet mixture (sauce) and spoon atop the
vermicelli. Serve immediately.

Approximately 7 minutes.

Per serving (excluding unknown items): 873 Calories; 86g Fat (84% calories
from fat); 26g Protein; 11g Carbohydrate; 29mg Cholesterol; 698mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2090

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