- 1 6 oz artichoke hearts, oil-packed
- 6 sun dried tomatoes, oil-packed
- 1/2 cup wine, dry white such as Pinot Grigio
- 1 5 oz baby arugula leaves, about 5 lightly packed cups
Bring a large pot of water to boil over high heat (add salt if you wish) to cook the pasta.
Meanwhile, prepare artichoke hearts and sundried tomatoes by using a fork to take them from the jar, letting excess oil drip off for a few moments then transferring to a bowl. Chop into no larger than 1/2 inch cubes. Return to bowl.
In a large, dry pan over medium heat, toast pine nuts, shaking often, until lightly browned, lightly sizzling, and fragrantly nutty. Remove from heat and spread out on a plate to cool slightly.
Lower the heat to medium-low. Using the same large pan you used for toasting the pine nuts, sauté together the chopped tomatoes and artichoke hearts and any oil that remains in the bowl. Cook 3-4 minutes until warmed and sizzling. The artichoke hearts will get slightly translucent and will deepen in color.
Add wine and cook 3-4 minutes, or until most of the wine has evaporated. Stir in arugula leaves, letting them wilt according to your desired crispness. For slightly crisp leaves, turn off heat immediately and just let them warm. For softer leaves, stir for 1-2 minutes over heat until they are a deep green and completely wilted. If you like them really crispy(like me) just mix them in when you mix together the pasta and artichoke-sundried tomato mixture.
Meanwhile, when pasta water boils, add pasta and cook according to directions (4-6 minutes, do not overcook.) When done to your taste, reserve ¼ cup of pasta water, and drain pasta. If not yet ready for final mix, return pasta to pot to keep warm. Cover, sprinkling with a little reserved water to keep them from sticking.
In a large bowl, gently mix all ingredients. Sprinkle with a little reserved pasta water if mixture sticks together. Serve hot and top as you wish with toasted pine nuts, grated parmesan cheese, salt, and freshly ground black pepper.
½ cup pine nuts, (toast in pan before cooking artichokes and tomatoes)
½ cup grated parmesan cheese
¼ teaspoon salt (optional)
¼ teaspoon freshly ground black pepper (optional)
Keep leftovers up to 2 days covered in refrigerator (arugula will become more wilted over time). Excellent cold, or if you wish reheat in a covered pan on stovetop over low heat with a sprinkle of water, or in microwave. For a non-gluten free pasta option, try this recipe with Hodgson Mill Whole Wheat Fettuccine with Milled Flaxseed.
Makes about 4 servings as a main dish, 5-6 as a side.
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