Pantry Pasta

Ingredients

• 1 jar artichoke hearts whole halved
• 14.5 ounce frangelico diced with juice canned
• 0.3 cup chicken stock see 
• 8 ounces noodles cooked drained
• 0.5 cup feta cheese 
• 2 cloves garlic minced
• 2 tablespoons olive oil 
• 0.3 cup olives assorted pitted roughly chopped
• 2 tablespoons basil pesto jarred
• 3 tablespoons pinenuts 
• 0.5  onion diced whole red
• 2 servings pepper black freshly ground

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Add the onions into a skillet with the olive oil over medium heat.
3. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
4. Add the cooked pasta to the skillet and stir to combine with the sauce.
5. Mix in the pesto. Toss in the feta and top with the pine nuts.