Sep 2, 2009
Olives and Artichoke Heart Linguine
- 3 oz bacon, diced
- 3 oz ham, diced
- 1 can water packed artichoke hearts, drained
- 3 plum tomatoes, diced
- 1/4 cup kalamata olives, sliced
- 1/4 parmesan, shaved
- 1/4 cup heavy cream
- 3/4 cup chicken stock
- 1/2 lb linguine
- Cook the the pasta according to directions.
- Saute the bacon and ham together until browned.
- Add the tomatoes and olives and saute 1 minute.
- Add the chicken stock and stir well.
- Stir in the artichokes and cook for 4 minutes.
- Shave in the parmesan and add the cream.
- Drain the pasta and toss with the sauce.
yummy we both liked it