contributed by stillme, with help from loutre and Mimi.
This is a dish we found in a Southern Living magazine (which was available because Loutre is from Louisiana) and modified to our own tastes. The result was significantly fresher, lighter and healthier than the original. It's very nice for a hot day, and makes great left-overs.
makes 6 servings
prep: 20 minutes
cook: 12 minutes; chill 1 hour
1 can marinated artichoke hearts in brine
1 8oz package rotini pasta, cooked
1 red bell pepper, cut into strips
1/2 lb smoked gouda, cut into 1/2 inch cubes
1/2 5oz bag baby spinach leaves (about 1 1/2 cups)
1 4.5oz can chopped green chiles, drained
1/2 cup spicy brown mustard
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
1/2 t pepper
garnishes: tomato wedges, baby spinach leaves
Drain artichokes, reserving liquid. Cut artichokes into strips and place in a large bowl.
Add pasta and next 4 ingredients, and gently toss.
Stir together reserved artichoke liquid, mustard and next 4 ingredients until blended. Add to pasta mix, stirring to combine.
Cover and chill.
Garnish if desired.
That time we went to Tofino
3 years ago