Artichoke, Kalamata and Prosciutto Pasta

Cooking Recipes Catalogue

A pasta dish designed to impress! Fettuccini pasta is tossed with baby artichokes, herbs, prosciutto, and Lindsay® Kalamata olives.

INGREDIENTS (for 4 servings):


  • Cook fettuccini noodles according to package directions. Drain and set aside.
  • Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
  • Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.