Fusilli pasta with marinated artichoke hearts, sun-dried tomatoes and toasted almonds.
Summer potluck season is here! One of the challenges in preparing a meal to share with a group is food sensitivities or preferences.
Some of your gatherings may be vegetarian, or gluten-free, or dairy-free, or all three. Pasta is pretty easy to make gluten free, there are many gluten free brands that are pretty good (we’ve been using Bionaturae lately).
One of the things I’ve found when using gluten-free pasta is that it doesn’t taste as good cold as wheat pasta. I made the dish both ways, with gluten free and regular pasta. Both were super hot and freshly made.
The regular pasta version was also cold and good reheated. The gluten free version got a little stiff on cooling and never fully recovered on reheating.
I love this pasta dish as a base to experiment with. The original idea came from a recipe for Roasted Farfalle Peppers in Sunset. I could also see them throwing in freshly cut basil or grilled chicken strips.
Pasta with artichoke hearts, sun-dried tomatoes and toasted almonds
ingredients
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1 lb fusilli (use gluten free pasta for gluten free version)
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Salt
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1 (14-ounce) glass marinated artichoke heartsdrained, hearts cut into eighths, approx 1 1/2 cups
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1/2 Cup Sun-dried tomatoes in oildrained (reserve oil), chopped
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1 Cup toasted almondschopped
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1 teaspoon Lemon peel
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1 tablespoon lemon juice
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1/4 teaspoon black pepper
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1/2 Cup fresh parsley leaveschopped, loosely packed, more or less to taste
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2 tablespoon Extra virgin olive oil
method
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Cook pasta al dente:
Bring a large pot of well-salted water to a vigorous boil. Add the pasta to the boiling water and cook uncovered for the time listed on the pasta package, minus about 2 minutes. Test, the noodles should be cooked through, but still al dente.
While the pasta is cooking, prepare the other ingredients.
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In a large bowl, place the sliced marinated artichoke hearts, chopped sun-dried tomatoes, toasted almonds, and lemon zest
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Drain the pasta and add to the artichoke hearts:
When the pasta is done, drain and add the pasta to the bowl with the artichoke hearts and sun-dried tomatoes. Mix gently.
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Season with lemon juice, pepper, parsley, oil:
Drizzle the lemon juice, parsley, and black pepper over the pasta and mix.
Add 1-2 tablespoons of the sun-dried tomato oil to the pasta and 1-2 tablespoons of olive oil. Throw to mix. Taste and adjust spices.
At this point you can go ahead and reheat to serve.
Serve warm.
| nutritional information (per serving) | |
|---|---|
| 251 | calories |
| 14g | Fat |
| 26g | carbohydrates |
| 8g | protein |
