FETTUCCINE CASANOVA
-
4 cups heavy cream
- ½ cup pesto
- 2 (14oz) jars of artichoke hearts, drained and quartered
- ¼ cup pine nuts
- 1 ½ lbs fettuccine
- 1 tablespoon olive oil
- In a medium sauce pan, place all ingredients other than fettuccine and oil. Bring to a gentle boil over medium heat. Reduce the amount of the liquid by one half, cooking for about 10 to 15 minutes.
- Cook fettuccine until al dente. Drain the pasta and then toss with the olive oil. Cover the pot to keep the pasta warm.
- When the cream sauce is reduced, add it to the pot of fettuccine. Stir well to evenly coat the pasta. Cook for an additional minute to heat thoroughly.
Makes 4 servings
