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Ingredients

• Salt and pepper
• 1 pound penne rigate pasta
• 1 cup flat-leaf parsley leaves
• 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese (a couple of generous handfuls)
• 1/2 cup vegetable stock
• 1/4 cup slivered almonds, lightly toasted
• 1/4 cup fresh tarragon leaves
• 1/4 cup fresh mint leaves
• 1 large clove garlic
• 1/3 cup extra-virgin olive oil (EVOO)
• One 14-ounce can artichoke hearts in water, or artichoke bottoms, chopped or thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup ricotta cheese

Description

Rachael Ray Magazine