delicatessen pasta
How to make delicatessen pasta recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
375 g (12 oz) fusilli
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon clear honey
1 garlic clove, crushed
10 sun-dried tomatoes, sliced
400 g (13 oz) can artichoke hearts, drained and halved
100 g (3½ oz) Parmesan cheese shavings
Method:
Cook the fusilli in a pan of boiling water for 9–12 minutes, or according to the pack instructions.
Whisk together the oil, vinegar, mustard, honey and garlic to make the dressing.
Drain the pasta and return to the pan with the dressing. Stir in the sun-dried tomatoes and artichoke hearts and stir to warm through.
Serve in shallow pasta bowls, sprinkled with the Parmesan shavings.
For artichoke & sun-dried tomato bruschetta, slice 2 baguettes into 16 slices and place on a baking sheet. Drizzle with 2 tablespoons olive oil and toast for 2–3 minutes on each side.
Rub one side of each slice with a peeled garlic clove. Top the bruschetta with a 400 g (13 oz) can artichoke hearts, drained and sliced and 12 chopped sun-dried tomatoes.
Serve sprinkled with 2 tablespoons toasted pine nuts and small basil leaves. Total cooking time 10 minutes.
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