Fettuccine with Red Pepper, Artichokes and Chickpea

Name: Fettuccine with Red Pepper, Artichokes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole almonds; 1/4 cup sesame seeds; 1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded; 5 Tbs. olive oil; 1 Tbs. red wine vinegar; 1 Tbs. fresh lemon juice; 1/4 tsp. cayenne; 1 lb. fettuccine; 1 15-oz. can chickpeas, drained and rinsed; 1 9-oz. jar water-packed artichoke hearts, quartered (about 8 hearts); 1/4 cup chopped parsley

Servings: persons

1/2 cup whole almonds
1/4 cup sesame seeds
1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded
5 Tbs. olive oil
1 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1/4 tsp. cayenne
1 lb. fettuccine
1 15-oz. can chickpeas, drained and rinsed
1 9-oz. jar water-packed artichoke hearts, quartered (about 8 hearts)
1/4 cup chopped parsley

1
Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often.
2
Toast sesame seeds 1 minute, or until golden.
3
Cool.
4
Cut peppers into thin strips.
5
Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor.
6
Add sesame seeds, and pulse to combine.
7
Cook pasta according to package directions.
8
Drain, and reserve 1/2 cup cooking water.
9
Transfer pasta to serving bowl.
10
Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips.
11
Toss to combine.
12
Season with salt and pepper, and serve.

1360

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup whole almonds, 1/4 cup sesame seeds, 1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded, 5 Tbs. olive oil, and more.

Yes, Fettuccine with Red Pepper, Artichokes and Chickpeas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine with Red Pepper, Artichokes and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions