- 1 Bag of parpadelle
- 1 Jar of Artichoke
- 1 Pint of heavy Cream
- 2 Tablespoons of Butter.
Black Pepper to Taste
Follow instructions to cook the pasta, when cooked drain(do not rinse), place in bowl and add1 tablespoon of olive and mix and set aside.
In a sauté pan over medium heat, add the jar of artichoke bruschetta, and stir it around, then raise the temperature to medium high and add heavy cream.
When it begins to simmer lower the temperature to a simmer, then add the pasta and mix, add in the butter, toss until absorbed into the pasta. Add some pepper to taste.