Recipe 27: Cold Linguine with Red Pepper, Artichoke and Sun Dried Tomato Sauce

Recipe 27:
Cold Linguine with Red Pepper, Artichoke and Sun Dried Tomato Sauce


10-12 oz linguine (Spinach or Tomato linguine also does well in this)
12 oz jar roasted red peppers with liquid
6 oz jar marinated artichoke hearts with liquid
1/4 cup sun-dried tomatoes (not oil cured) soaked in hot water until soft, then drained
1/2 cup parsley leaves
2 medium carrots, peeled and thinly sliced
2 medium firm, ripe tomatoes, diced
2 Tbs white balsamic or white wine vinegar salt and freshly ground black pepper

Cook the linguine in plenty of rapidly simmering water until al dente. Drain and rinse under cold water, then drain well again.

Meanwhile, combine red peppers and artichokes and respective liquids, dried tomatoes, and parsley in a food processor. Pulse on and off until the mixture is coarsely and evenly chopped.

Combine the red pepper artichoke mixture with the linguine in a serving bowl and toss together. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper, and toss again. Serve warm.

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