Ingredients
4 entire garlic heads
3 T extra-virgin olive oil
3 T butter
salt & pepper to taste
2 cups grated pecorino cheese
1 or 2 cans artichoke hearts, drained and kind of shredded
juice of 1 lemon
3/4 or so 1 pound box fettuccini
1 large container fresh basil leaves, chopped, more if desired.
1 T dried thyme
1 T dried oregano
1 cooked rotisserie chicken
1/2 cup or so lightly roasted pine nuts to add at the end
cream, enough added to make creamy
Preparation
Saute garlic in olive oil/butter; add all ingredients other than pasta, mixing half the grated cheese and adding pine nuts last.
Cook pasta, drain, add to sauce, tossing well. Serve with extra cheese over each portion.
