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Recipe Artichoke, Kalamata and Prosciutto Pasta (Pasta)

Home Cooking Recipes
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Required Ingredients:

  • 12 ounces fettuccini noodles
  • 1 1/2 pounds baby artichokes
  • 3 tablespoons olive oil
  • 4 ounces prosciutto, sliced into strips
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped sage
  • 3/4 cup Lindsay® Kalamata olives, sliced
  • 1/4 cup lemon juice
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon red pepper flakes
  • salt to taste

Preparing/Cooking:

  • Cook fettuccini noodles according to package directions.
  • Drain and set aside.
  • Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed.
  • Cut off the stem and a 1/2-inch of the top.
  • Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
  • Heat oil in a large saute pan over medium-high heat.
  • Drain artichokes well and add to pan.
  • Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage.
  • Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes.
  • Toss with cooked fettuccini.
  • Season with salt if desired.
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