Yellowfin Tuna & Artichoke Pasta | Genova Seafood

Ingredients

• 12 small/baby artichokes (fresh) or 2 cans of artichoke hearts in water
• 2 lemons
• 3 Tablespoons EVOO, extra virgin olive oil
• Salt and pepper (or red pepper)
• 2- 5 oz. cans Genova Yellowfin Tuna in Olive Oil
• 2 Tablespoons EVOO, extra virgin olive oil
• 4 Tablespoons butter, cut into tabs
• 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper, optional
• Salt
• 1⁄2 cup white wine (you may use chicken or vegetable stock)
• 1 pound spaghetti or linguine
• Juice of 1 lemon
• 1 cup grated Pecorino Romano cheese
• 1⁄4 cup chopped fresh Italian parsley, divided
• A small handful of fresh mint, chopped and divided
• 1⁄4 cup toasted pistachios, chopped (or pine nuts)