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
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