White Wine Artichoke Tapenade with Capers and Parmesan Cheese
This is a super easy dish that's full of wonderful, tangy flavor. It's perfect with garlic rolls and a nice salad.
2 jars (6 ½ ounces each) marinated artichoke hearts, drained well
3 garlic cloves
¼ cup capers, drained well
1 Tablespoon fresh lemon juice
1/4 cup olive oil
1/3 cup white wine (I used Pinot Grigio)
1/3 cup freshly shredded Parmesan cheese, plus more for sprinkling on top
½ teaspoon salt
¼ teaspoon freshly ground pepper
12 ounces. bow tie pasta, cooked and drained
In a large pot, cook the pasta according to the package directions. While the pasta is cooking, combine the artichoke hearts, garlic cloves, capers, lemon juice, olive oil, white wine, Parmesan cheese, salt and pepper in a food processor and pulse until combined. Set aside. When the bow ties are done, drain and toss the hot pasta with the tapenade. Top each serving with additional Parmesan.
¼ cup capers, drained well
1 Tablespoon fresh lemon juice
1/4 cup olive oil
1/3 cup white wine (I used Pinot Grigio)
1/3 cup freshly shredded Parmesan cheese, plus more for sprinkling on top
½ teaspoon salt
¼ teaspoon freshly ground pepper
12 ounces. bow tie pasta, cooked and drained
In a large pot, cook the pasta according to the package directions. While the pasta is cooking, combine the artichoke hearts, garlic cloves, capers, lemon juice, olive oil, white wine, Parmesan cheese, salt and pepper in a food processor and pulse until combined. Set aside. When the bow ties are done, drain and toss the hot pasta with the tapenade. Top each serving with additional Parmesan.
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