Linguine with Sun-Dried Tomatoes and Artichokes

Mar 19

1 lb. Linguine

12 oz. jar marinated artichoke hearts, quartered and drained

4 oz. oil-packed sun-dried tomatoes

7 oz. container of Vegetaball’s Pesto

Freshly ground salt and pepper

Basil for garnish

Drain sun-dried tomatoes, save the oil, julienne and set aside.

Cook pasta and drain. Place in serving bowl, toss with just enough oil from the tomatoes to give it a glossy appearance.

Add the artichokes, sun-dried tomatoes, and pesto. Combine gently and season to taste. Garnish with basil and serve.

Jeff Barrette

Vegetaball’s Pesto