Friday, April 15, 2011

Fettucine with Artichoke

8 oz fettucine
10 fresh white mushrooms - cleaned and halved lengthwise
artichoke hearts - quartered (leftover from a salad)
cherry tomatoes - halved lengthwise
some chickpeas and beans (leftover frpm a salad)
1/2 medium onion - chopped
2 garlic cloves - chopped
1/2 cup dry white wine
1/2 cup fresh basil leaves - chopped
1 tbsp butter
2 tbsp olive oil
salt and pepper to taste
  1. Bring a pot of water to boil.  Add salt and cook pasta according to package instructions.  Drain pasta and reserve 1 cup of pasta water.  Transfer pasta to a plate.
  2. Heat up a pan and saute mushrooms under medium low  heat for 1 minute.  Add oil to pan and saute onion and garlic and cook for another 1 - 2 mins.  Add artichokes and cook until they start to turn slightly brown.
  3. Add wine and simmer until almost evaporated for about 2-3 minutes.
  4. Add pasta to the pan and stir in tomatoes, beans, parsley and butter. Sprinkle some salt and pepper.  Add some reserved water to the pan if it is too dry.
  5. Transfer pasta to a serving plate and serve warm.