The heat of the green chile compliments the flavor of the artichoke hearts in this pasta dish that combines the flavors of the Southwest with those of Italy. Serve with a crisp garden salad and garlic toast for a light meatless meal.

Ingredients

• 1 pound linguine

• 1 6-ounce jar marinated artichoke hearts

• 1/4 cup chopped onion

• 2 tablespoons olive oil

• 3 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped

• 2 teaspoons chopped fresh basil

• ½ cup ricotta cheese

• 1/4 cup pine nuts

• 1/4 cup pitted Kalamata black olives, sliced (optional)

• Grated Parmesan or Pecorino Romano cheese

• Garnish: Chopped fresh parsley or basil

Instructions

Cook the pasta in boiling water salted until done but still firm, al dente. Drain and keep warm.

Drain the artichokes, reserving the liquid, and coarsely chop.

Heat the olive oil in a heavy sauce pan, add the onions and saute until the onions are soft, about 3 to 4 minutes. Add the reserved artichoke liquid, chiles, chopped artichokes, and basil. Reduce the heat and simmer the sauce for an additional 5 minutes.

Remove from the heat and stir in the ricotta cheese. Toss the pasta in the sauce to coat, top with the nuts, olives, and grated cheese. Garnish with the parsley and serve.