Wednesday, June 6, 2012
Garlic Pasta with Artichokes Sundried Tomatoes and Toasted Almonds
14 oz jar marinated drained and washed artichoke hearts chopped
1/2 cup sundried tomatoes well drained reserving oil
1/4 cup chopped roasted pepper
1 cup toasted almonds ( sauteed in a heated pan on top of stove, cool set aside.)
1 teaspoon fresh lemon zest
2 tablespoons freshly squeezed lemon juice seeds removed
freshly ground black pepper to taste
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
2 tablespoons olive oil
pinch of cayenne pepper
Italian Style bread crumbs
Cook pasta to al dente. Drain set aside. Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
Add the pasta into the bowl with the artichoke hearts, peppers and sun-dried tomatoes. Sprinkle lemon juice, parsley, and black pepper, spice had herbs over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil in a small fry pan, saute garlic 2 minutes. Add to the pasta along with 1-2 tablespoons of olive oil. Toss all together and serve. Sprinkle with bread crumbs.