Ingredients

• 1/2 cup artichoke hearts, chopped
• 3 1/2 tablespoons olive oil
• 2 tablespoons sun-dried tomatoes
• 2 tablespoons garlic, crushed
• 4 tablespoons white wine
• 11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
• 1/4 cup pine nuts, roasted
• 1/2 cup asparagus tips, precooked

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Instructions

1. Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
2. Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.