Ingredients
| 1 | 12 oz jar Pastene Marinated Artichoke Hearts | |
| 8 oz | Pastene Organic Italian Mafaldine | |
| salt to taste | ||
| Pastene Grated Romano Cheese | ||
| ¼ cup | Pastene Deli Sliced Hot Cherry Peppers, drained | |
| ½ cup | Pastene Marinated Mushrooms, drained |
Directions
- Bring a large pot of salted water to a boil.
- While water is heating up, drain the artichoke hearts reserving the marinade.
- Reserve ½ cup of the artichokes for garnish and place the remaining artichokes in a food processor or a mini chop with the ¼ cup of marinade. Puree until smooth, adding more marinade for a looser sauce, if desired, and season with salt.
- Cook pasta until al dente, drain well and set aside.
- Toss the pasta with the artichoke sauce and top with cheese, ½ cup mushrooms and ¼ cup hot peppers and remaining artichokes.
