Cold Noodles With Artichoke and Roasted Red Pepper Sauce (Parve) 10-12 ounces linguine
1 12-ounce jar roasted red peppers, with liquid
1 6-ounce jar marinated artichokes, with liquid
1/4 cup rehydrated or oil-cured sun-dried tomatoes
1/2 cup parsley leaves
2 medium carrots, thinly sliced
2 medium firm ripe tomatoes, diced
2 tablespoons white wine vinegar or rice wine vinegar
Salt and freshly ground pepper to taste
1/2 cup toasted pine nuts
Bring a large pot of water to a boil. Add linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain linguine and rinse under cold water until cool. Meanwhile, combine red peppers and artichokes, their liquids, sun-dried tomatoes, and parsley in a food processor. Pulse on and off until mixture is coarsely and evenly chopped. In a serving bowl, combine red pepper and artichoke mixture with linguine; toss to combine. Add carrots, tomatoes and vinegar. Season to taste with salt and pepper and toss again. Decorate top with pine nuts and serve. Serves 6-8.
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