Cold Noodles with Artichokes

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COLD NOODLES WITH ARTICHOKE AND ROASTED RED PEPPER SAUCE

Serves: 4 to 6

 

10 to 12 ounces rice linguine

12-ounce jar roasted red peppers, with liquid

6-ounce jar marinated Artichokes, with liquids

1/4 cup rehydrated sun-dried tomatoes (not oil-cured)

1/2 cup parsley leaves

2 medium carrots, thinly sliced

2 medium firm, ripe tomatoes, diced

2 tablespoons white wine vinegar or

white balsamic vinegar

Salt and freshly ground pepper to taste

 

Bring a large pot of water to a boil. Add the linguine and cook at a rapid

simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold

water until cool.

 

In the meantime, combine the red peppers and artichokes, their liquids, the

sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the

mixture is coarsely and evenly chopped.

 

In a serving bowl, combine the red pepper and artichoke mixture with the

linguine in a serving container and toss. Add the carrots, tomatoes, and

vinegar. Season to taste with salt and pepper and toss again.

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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