Noodles With Artichoke and Red Pepper Sauce

Noodles With Artichoke and Red Pepper Sauce

Cold Noodles With Artichoke and Roasted Red Pepper Sauce

Source: Brenda Lee Olsen, GFCF Recipes

10 to 12 ounces rice linguine
12-ounce jar roasted red peppers, with liquid
6-ounce jar marinated Artichokes, with liquids
1/4 cup rehydrated sun-dried tomatoes (not oil-cured)
1/2 cup parsley leaves
2 medium carrots, thinly sliced
2 medium firm, ripe tomatoes, diced
2 Tbsp white wine vinegar or white balsamic vinegar
Salt and freshly ground pepper to taste

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool. In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped. In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.

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