Sun-Dried Tomato Fettuccine with Artichokes, Olives and Lemon

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 20 Minutes
Total Time:  30 Minutes


1/2 lb. Pappardelle's Sun-Dried Tomato Fettuccine
1/2 cup artichoke hearts, drained
1/2 cup green olives, pitted
1/2 cup fresh basil leaves
1 clove garlic, chopped
2 Tbsp. + 2 tsp. extra-virgin olive oil
1/2 large lemon, zested and juiced
1/2 cup grated Parmesan cheese
Salt and pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water, and set aside in a large bowl.
  2. In a food processor, combine artichoke, olives, basil, garlic, olive oil, lemon zest and lemon juice. Pulse until blended, but still chunky.
  3. Toss pasta with vegetable mixture until well coated. 
  4. Divide the pasta into dishes. Top with Parmesan. Serve and enjoy!