Pappardelle with Artichokes and Arugula

1. 1

   Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.

2. 2

   Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat.

3. 3

   Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes.

4. 4

   Add wine, and cook 3 minutes, or until most of wine has evaporated.

5. 5

   Stir in arugula, and cook 2 to 3 minutes, or until wilted.

6. 6

   Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain, and reserve 1/4 cup cooking liquid.

7. 7

   Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture.

8. 8

   Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.