Vermicelli with artichoke tomato pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh vermicelli |
| Water | ||
| Olive Oil | ||
| ⅓ | cup | Pine nuts; toasted |
| 2 | Garlic cloves; minced | |
| ½ | cup | Thinly sliced white onion |
| 1 | can | Stewed tomato |
| ½ | cup | Minced fresh parsley |
| ½ | cup | Halved; canned artichoke |
| Hearts | ||
| ¼ | cup | Finely chopped fresh basil |
| ¼ | cup | Olive oil |
| ½ | cup | Shredded Parmesan cheese |
| Salt and freshly ground pepper to taste | ||
| 1 | pounds | Fresh vermicelli |
Directions
In 6 quart pot of boiling water, add vermicelli and splash of olive oil and cook al dente. Meanwhile, in medium skillet on medium-high heat with heated oil, saute garlic and onions until onions are translucent. Add stewed tomatoes, parsley, artichoke hearts, basil, salt and pepper. Reduce heat to low and allow to simmer. Drain the pasta and transfer to serving plate.
Drain any excess liquid off the skillet mixture (sauce) and spoon atop the vermicelli. Serve immediately.
Approximately 7 minutes.
Per serving (excluding unknown items): 873 Calories; 86g Fat (84% calories from fat); 26g Protein; 11g Carbohydrate; 29mg Cholesterol; 698mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2090 Converted by MM_Buster v2.0l.