Castella Imports

Artichoke and Piquillo Fettuccine


1 lb Fettuccine, cooked al dente
1 tbsp Aegean Extra Virgin Olive Oil
2 Shallots, chopped
2 cloves Garlic, chopped
¼ cup White wine
2 sprigs Fresh thyme
6 oz Artichoke & Piquillo Bruschetta
2 oz Castella Grated Parmesan Cheese and as needed for garnish


  1. Heat oil in skillet over medium heat
  2. Add shallots, garlic, thyme and allow to sweat
  3. Add in white wine and reduce by half
  4. Stir in Piquillo and Artichoke Bruschetta
  5. Toss in cooked fettuccine
  6. Add in Parmesan cheese
  7. Toss quickly, transfer to bowl and garnish with grated Parmesan.