INGREDIENTS
340g pkg. yolk-free, whole wheat egg noodles (Broad)
4 cloves garlic, peeled
1 can artichoke hearts, drained
1c. dry-pack sundried tomatoes, rehydrated for 5-10 minutes in boiling water (to cover)
4-6 Tbsp. olive oil, divided
Juice & zest of 1 lemon
Salt, to taste
Fresh ground black pepper & Parmesan, to taste
METHOD
- Bring pot of salted water to a boil (cover pot to speed things up!)
Meanwhile:
- Mince garlic & salt in food processor
- Add artichoke hearts & process into a paste
- While machine is still running, stream in 3-4 Tbsp olive oil & process a few seconds longer
- When water boiling, add noodles
Meanwhile:
- Heat 1-2 Tbsp olive oil in skillet
- Add artichoke paste & sauté a few secondsAdd tomatoes, lemon juice & zest and sauté until heated through
- Remove pasta with slotted spoon directly into skillet (reserve water)
- Toss together until pasta is coated, adding a few spoons of the pasta water
- Serve immediately with fresh ground pepper & grated parmesan, to taste
