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French   -   Pasta With Artichokes And Lentils   adapted from The Vegetarian Bistro

  • 3 Medium Shallot -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 2 Tablespoons Butter
  • 1 Can Artichoke Hearts
  • 1/2 Cup Lentils -- cooked
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Vegetable Broth
  • 3 Large Tomatoes -- diced
  • 3 Medium Bay Leaf
  • Salt And Pepper -- to taste
  • 1 Cup Half And Half
  • 4 Tablespoons Fresh Basil -- chopped
  • 1 Pound Pasta -- cooked
  • Pecorino Romano
Directions Saute shallots in butter until soft, about 3 mintues. Add hearts and lentisl, cook 3 minutes. Add wine, bring to boil, cook until wine iws reduced by half. Do the same thing with the stock. Lower heat, add tomatoes, bay leaves, salt and pepper. Simmer 15 mintues. Add cream and continue to cook 10 minutes. Serve sauce over pasta sprinkled with cheese and basil.
Serves 4
Time to Make 0:00

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