I can imagine how yummy this pasta would be with the addition of shrimp, clams or even leftover chicken. Links to the other recipes from the class are below. photo: www.myrecipes.com
Whole Wheat Linguine, Artichoke Hearts, Feta and Pine Nuts
8 oz package whole wheat linguine (I used Delverde pasta from the DeKalb Farmer's Mkt)
extra virgin olive oil
8 oz jar of marinated artichoke hearts, drained and quartered
1 small red bell pepper, julienned
1/2 cup fresh parsley leaves, chopped
1/2 medium sized onion, diced
4 garlic cloves, minced
1/4 cup feta cheese, crumbled
1/4 cup raw pine nuts
juice from 1/2 lemon
freshly ground black pepper
Cook pasta according to package directions. Drain, rinse to stop the cooking process, toss with extra virgin olive oil and set aside.
Meanwhile, saute onion and garlic over medium-high heat until tender. Add the bell pepper and artichoke hearts cooking until bell pepper becomes crisp tender.
Toss in the pasta and heat through.
Remove from heat and stir in the parsley, lemon juice and season with black pepper.
Transfer to a serving bowl or platter and sprinkle with feta cheese and pine nuts.
During the class we also made Vegan Smoky Beans which were also very popular and lend incredible versatility as leftovers. Sesame Broccoli and Chai Tea Steamed Mushrooms also rounded out the class.