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Chili 'choke Pasta




Source of Recipe


"Regina's Vegetarian Table" by Regina Campbel


List of Ingredients




1/2 pound pasta shells
6 ounces marinated artichoke hearts, finely chopped
4 ounce can diced green chilies (if you have the time, fresh is even better)
1/2 cup sour cream
1/3 cup extra-virgin olive oil
1 cup grated parmesan cheese
Salt, to taste

Recipe



Bring a large stockpot of water to a rolling boil. Add a pinch of salt, then add pasta. Cook until pasta is tender, about 8 minutes. Drain and rinse briefly with cool water.

Meanwhile, combine the artichokes and chilies with several tablespoons of water in a large saute pan. Heat over a medium flame for 2 minutes. Add the sour cream, oil and cheese and stir until thoroughly blended and heated through, about 5 minutes. Add salt to taste.

Add the pasta to the artichoke mixture and toss to combine. Alternatively, transfer pasta to a large bowl and ladle artichoke mixture over it. Serve immediately.

Serves 4 to 5.