Nutrition Information (per serving)
¼ cup chopped shallots
1 Tbsp minced garlic
½ tsp extra virgin olive oil
¼ cup reconstituted sun-dried tomatoes
1 cup frozen artichoke hearts, thawed and chopped
¼ tsp sea salt
20 fresh basil leaves
4 tsp toasted pine nuts
4 Tbsp feta cheese
4 cups cooked Orecchiette pasta
Freshly cracked black pepper
- In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until lightly browned.
- Add reconstituted sun-dried tomatoes, artichoke hearts, salt, basil, pine nuts and feta. Toss in cooked pasta until well combined.
- Evenly divide the pasta between 4 plates and top with a pinch of black pepper.