Fettuccine with Sunchokes and Herbs | Sunchokes | Boston Organics

Ingredients

• 4 Tbsp extra virgin olive oil
• 1/2 cup thinly sliced shallots
• 2 cloves garlic, sliced thin
• 1/2 cup niçoise olives, pitted
• 1 lb sunchokes, scrubbed and sliced 1/4-inch thick
• salt & black pepper
• 10 oz fresh fettuccine
• leaves from 3 branches fresh rosemary
• 2 tsp fresh thyme leaves
• 1/4 cup coarsely chopped flat leaf parsley leaves
• 1 1/2 ounces Parmigiano-Reggiano, grated
• 1 lemon for garnish