Pineapple and Artichoke Pasta

Ingredients

• 32 ounce artichokes cut into wedges canned
• 2 tablespoons balsamic vinegar 
• 3 tablespoons cilantro leaves chopped
• 2 pounds farfalle pasta (or your choice of pasta)
• 6 sprigs cilantro leaves fresh
• 4 cloves garlic chopped
• 0.1 cup olive oil extra virgin extra-virgin
• 0.3 cup olive oil 
• 1 tablespoon parsley chopped
• 1  pineapple fresh skinless cored cut into chunks
• 1 large onion diced red peeled
• 8 servings pepper black freshly ground

Equipment

• bowl
• frying pan
• pot

Directions

1. In a large pot, cook pasta to al dente, drain and set aside.
2. In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften.
3. Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar.
4. Remove saute pan from the heat, add cooked pasta to saute pan.
5. Pour the extra-virgin olive oil and toss to coat.
6. Transfer pasta to a large serving bowl and garnish with cilantro.
7. Serve family style.