Fresh Fettuccini with Artichokes & Tomatoes

At Shiso Kitchen, we make variations of this recipe quite often. However, this is the perfect way to use some of the leftover Roasted Chicken Thighs with Artichokes and Lemon (as pictured), if you have any! Tear up the chicken, roast up some tomatoes, and the perfect leftover meal is born. If you’re not in the mood to make fresh pasta, boxed fettucini will do just fine, follow cooking instructions on the box and proceed with Roasting Arthicokes & Tomatoes below.

FRESH FETTUCINI with ROASTED ARTICHOKES & TOMATOES 

Fresh Pasta Dough, Serves 2-4

Ingredients:

•    ¾ c. AP flour

•    1 egg

•    salt and pepper, as needed

1. Combine ingredients in a small mixing bowl, and mix together with a fork until well combined into a loose dough. Turn the dough out onto a clean work surface, and knead with hands until soft and smooth*. The dough so feel like the consistency of play dough. Wrap in plastic, and allow to rest on the counter at room temperature for 30-45 minutes.

(*If the dough is too dry and crumbly, add 1 teaspoon of water at a time and continue to knead until soft. If the dough remains sticky and pasty, add 1 teaspoon of flour at a time and continue to knead until soft and smooth.) 

2. Dust a clean work surface with flour. Using a rolling pin, roll the dough out into a thin rectangle less than 1/8th inch thick until you can barely see the counter through the dough. Dust both sides of the dough with a bit more flour to avoid sticking, and fold into 3 sections, like a letter. Using a knife, cut folded dough into ¼ inch wide strips. Unfold the pasta and toss with flour, if the fettucini sticks together. 

3. Cook pasta in boiling salted water for 3-4 minutes until tender and cooked through.

Roasted Tomatoes & Artichokes

Inredients:

•    1 can quartered artichoke hearts, roughly chopped

•    1 pint grape tomatoes, halved

•    2 cloves minced garlic

•    freshly torn basil

•    olive oil, as needed

•    kosher salt & black pepper

•    fresh grated parmesan cheese, as desired

1. Preheat oven to 400 degrees F. In a large bowl, toss artichoke hearts, tomatoes, garlic, ½ tsp. kosher salt, ¼ tsp. black pepper, with 2 Tbs. olive oil until all ingredients are completely coated and well mixed.

2. Evenly distribute the veggies between 2 baking sheets, and roast at 400 degrees F for 20-30 minutes until lightly browned.

3. Toss the veggies with a couple Tablespoons of the reserved starchy pasta liquid. Toss with fresh fettucini, and top with freshly torn basil & parmesan cheese just before serving.