Toss fettuccine pasta in a garlicky sauce with baby artichokes, Kalamata olives, and prosciutto for a colorful, delicious supper that sings of spring.
12 oz. fettuccine pasta
1/4 cup (4 tablespoons) olive oil, divided use
3 lemons
1-1/2 lbs. baby artichokes
2 teaspoons minced garlic
1 tablespoon chopped fresh sage
3/4 cup halved Lindsay® Greek Kalamata Pitted Olives
3 tablespoons chopped parsley
1/4 teaspoon red pepper flakes
4 oz. sliced prosciutto, cut into strips
Salt to taste
Cook fettuccine according to package directions. Drain, place in a large bowl, and toss with about 1 tablespoon olive oil; set aside.
Juice the lemons. Measure 3 tablespoons of the juice into a large bowl with 1 quart of water; set aside. Measure out another 1/4 cup of juice and set aside.
Prepare artichokes by removing (and discarding) outer leaves until tender interior leaves are exposed. Cut off the end of the stem and 1/2 inch of the top. Slice each prepared artichoke into quarters and place in the prepared bowl of lemon water; set aside.
Heat remaining 3 tablespoons olive oil in a large sauté pan over medium-high heat. Drain artichokes well, pat dry, and add to the hot oil. Cook 2 to 3 minutes on each side until golden. Stir in garlic and sage; cook 1 to 2 minutes. Add olives, 1/4 cup lemon juice, parsley, and red pepper flakes.
Add cooked ingredients and proscuitto ribbons to the cooked fettuccine, and toss until combined. Season with salt.
