The flavours in this dish burst in your mouth. I like to make this dish ahead and serve cold, but it is just as delicious hot. To make this gluten free, use any gluten free pasta. Our friends enjoyed this dish with us on a recent visit to Blue Sky while in Guadeloupe. Here’s the recipe Laurie. Enjoy and thanks for bringing the Red Lentil Rotini, it was delicious in this dish.
Ingredients:
12 oz. Rotini or other bite sized pasta
5 cloves garlic, minced
½ cup chopped walnuts
1 (14 oz.) can artichoke hearts, drained, rinsed and chopped
¼ cup pitted Kalamata olives, chopped
¼ or less cup oil-packed sundried tomatoes, chopped
¼ cup quartered grape tomatoes
½ tsp salt
½ tsp red pepper flakes
¼ tsp ground black pepper
3 tablespoons dry white wine
½ cup vegetable broth
2 TBSP minced fresh parsley or basil
Directions:
-Cook pasta according to package directions, approximately 10 minutes, drain and rinse
-Heat oil in skillet over medium heat, add garlic & red pepper flakes. Cook until fragrant, approx. 1 minute
-Stir in walnuts, artichokes, olives, tomatoes, salt and white wine.
-Add broth and simmer to blend flavors, approx. 2 minutes.
-Add the cooked pasta to sauce and mix well. Adjust seasonings and add parsley/basil and let cook another few minutes to allow flavors to blend into the pasta.
-Serve immediately or store in an airtight container and refrigerate until ready to serve cold.