Marinade (make your own or buy marinated artichokes and use liquid)
1/3
cup chopped onion
1/4
cup olive oil
12
oz fettucine florentine
4
oz toasted pecans
Parmesan cheese
Directions
1.
Toast pecans in the oven for about ten minutes at 325 degrees. Marinate artichokes, tomatoes and garlic for at least one hour. Saute onions in olive oil until golden. Add artichoke mix and heat through, stirring. Toss with cooked fettucine and some parmesan and more olive oil if desired. Season to taste with salt and pepper and top with toasted pecans.
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By
MargaretRose
