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Artichoke Hearts & Roasted Red Bell Pepper

1 package of Rossi Pasta Artichoke Linguini
2-tbsp Milanese Gremolata Extra Virgin Olive Oil
2-cups artichoke hearts
1-cup roasted red bell peppers
2-cups heavy cream
2-tbsp fresh lemon juice
½ -cup Parmesan cheese
2-tbsp Fresh dill
~Boil 5 - 6 quarts of water
~In sauté pan, heat 2 tablespoons olive oil and add artichoke hearts and bell peppers ~Sauté on high heat for 2 minutes
~Reduce heat
~Add lemon juice, dill, and heavy cream. Heat until cream starts to boil. Add cheese and stir thoroughly to mix
~When water is boiling, add pasta and cook to package directions. When al-dente, strain and toss with sauce
~Serve piping hot with additional Parmesan cheese

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