Enjoy as a quick, fresh snack or as an easy appetizer.
You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.
24 oz. of petite carrots
2 cups of artichoke hearts halved
2 cups of Brussels sprouts halved
1 lb. of short cut pasta-penne rigate, gemelli or any spiral cut pasta-it holds the sauce
32 oz. low sodium and fat free chicken stock plus 2 cups of water
4 oz. of diced pancetta
2 tbsp. of parsley chopped fine
2 tbsp. of minced garlic
Extra virgin olive oil
3 tbsp. butter
2 cups of heavy cream
¾ cup Parmigano Reggiano
Boil pasta in chicken stock and water until al dente, drain and set aside. Roast Brussels sprouts with light coating of extra virgin olive oil and salt and pepper at 350 degrees F on a baking sheet until cooked and slightly golden – toss for even cooking. Remove from pan and set aside.
Steam carrots in large shallow sauté pan in water with a pinch of sea salt for 7 minutes until almost cooked though but still al dente. Drain and set aside. Sauté artichokes in large pan with enough olive oil to coat pan. Add salt and pepper to taste. Cook until tender and slightly golden. Set aside.
Pre-heat small pan on high heat. Add pancetta and continue to stir until browned. Set aside. In large pan add butter and garlic and cook on medium heat quickly so garlic does not burn. Add heavy cream and stir constantly until slightly reduced. Add parsley and cheese. Continue stirring constantly. Take off of heat and add pasta, petite carrots, Brussels sprouts, artichokes and pancetta. Combine thoroughly. Top with a little extra parsley and cheese. Boun Appetito!
Recipe by Grimmway Farms