Bow Tie Pasta with Carrots, Artichokes, and Pistachios
| 3 | Large | Carrots |
| 2 | 7 1/2 ounce jars | Water packed artichoke hearts |
| 3/4 | Cup | Shelled whole pistachios |
| 4 | Tablespoons | Olive oil |
| 1 | Large | Red onion |
| 6 | Medium cloves | Garlic minced |
| 1/2 | teaspoon | Dried red chili flakes |
| 1/4 | Cup (firmly packed) | Parsley minced |
| 3 | Tablespoons | Lemon juice |
| 1/4 | Cup | Water |
| 6 | Ounces | Feta crumbled |
| garnish | Lemon wedges | |
| 1 | Pound | Bow tie pasta |
Slice the carrot on the diagonal into 1/8 inch discs. Cut each artichoke hearts into 8 wedges. Cut the red onion into small wedges the same size as the artichoke hearts. Remove as much of the papery pistachio's skin as you can. Place a single layer of nuts in a heavy-bottomed skillet over medium-high heat and toast stirring frequently until aromatic. Remove from heat immediately, finely chop the nuts and set aside.
Put several quarts of water on to boil pasta. Heat 2 tablespoons of olive oil in a large skillet. Add the carrots, onion, garlic and chili flakes and sauté over a medium heat about ten minutes, stirring frequently. Add the artichoke hearts and parsley and sauté, stirring occasionally, 5 minutes longer. Stir in the lemon juice and water and immediately turn off the heat. Meanwhile, cook the pasta until al dente and drain briefly. In a bowl, toss the hot noodles with the remaining 2 tablespoons of olive oil, 4 ounces of the feta, and pistachios. Serve pasta on plates and top with sautéed vegetables. Garnish with lemon wedges and crumble remaining 2 ounces (or to taste) feta on top.
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