Pasta with Artichoke Hearts Sun Dried Tomatoes and Toasted Almonds
Ingredients
- 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
- Salt
- 1 (14-ounce) jar marinated artichoke hearts , drained, hearts cut into eighths, about 1 1/2 cups
- 1/2 cup sun-dried tomatoes packed in oil , removed from oil (reserve oil), chopped
- 1 cup toasted almonds , chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley leaves , chopped, loosely packed, more or less to taste
- 2 tablespoons extra virgin olive oil
Instructions
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