Lemon Pepper Linguine with Artichoke Hearts
- 1 14-ounce (400g) can artichoke hearts
- 1/2 cup black olives, sliced
- 2 Tbs olive oil
- 2 Tbs lemon juice
- 2 cloves garlic minced
- 1/8 tsp crushed red pepper
- Salt and freshly ground black pepper
- 1 lb lemon pepper linguine
- Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.
- Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.
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