Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1/2 cup dry white wine
- 1/2 cup coarsely chopped walnuts
- 8 ounces fettuccine
- Carbohydrate 109 g(36%)
- Cholesterol 10 mg(3%)
- Fat 29 g(45%)
- Fiber 12 g(49%)
- Protein 26 g(51%)
- Saturated Fat 5 g(26%)
- Sodium 188 mg(8%)
- Calories 816
Preparation 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. 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 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.
Preparation 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. 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 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.
