Monday, May 12, 2008

California Pasta with Artichokes and Red-Pepper Relish****

Quick, full-flavored, and super easy!

foodblog 010 

 

  • 2 leeks or green garlic
  • 2 tablespoons plus 1/4 cup EVOO
  • 1 14-oz can quartered artichoke hearts, drained
  • Salt and pepper
  • 1 pound whole wheat pasta
  • 1/2 cup red-pepper relish
  • 1/2 cup dry white wine

     

    Place a large pot of water over high heat and bring to a boil for the pasta.

     

    Trim off the root ends and top four inches of the leeks. Cut them in half lengthwise then into slices 1/4-inch thick. Wash them vigorously, separating the layers to free grit in either a colander under cold running water or in large bowl of cold water. Drain and pat dry.

     

    Heat 2 tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, sauté 5 minutes and season with salt and pepper.

     

    Salt the boiling pasta water and drop in fettuccine.

     

    Add wine to the leeks and artichokes, and cook for a couple of minutes. Stir in the red-pepper relish and a ladleful of starchy cooking water. Drain pasta and add to skillet. Toss pasta with sauce to coat evenly.

     

    Recipe adopted from THE Rachael Ray Show

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