- 1/2 package each Bisogno Lemon Parlsey & Spinach Fettuccine
- 2 cups artichoke hears (quartered)
- 1 clove garlic
- Olive oil
- Fresh rosemary chopped
Yields: 1 Serving
- In a heated saute pan begin by sautéing garlic in olive oil. Remove garlic when it begins to brown and discard. Add artichokes, salt and pepper and sauté for a few minutes. Remove half the artickoke sauce to a blender or food processor and puree, then transfer back to the pan and reduce heat
- Place fresh Bisogno fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with artichokes. Add some of the pasta water if mixture is too thick. Add fresh rosemary and fresh black pepper and serve.