Garlic Parmesan Pasta

1lb Angel hair pasta( very thin spaghetti)
1 small jar marinated artichoke hearts chopped and drained.
4 tablespoons olive oil
1 tablespoon butter
1 teaspoon Italian herb seasoning
4-5 cloves sliced garlic
1 cup pine nuts
1/2 cup Parmesan cheese
1/2 - 1 cup pasta liquid reserved
pinch black pepper

How2:
In a boil pot of water add the thin pasta this should cook up quickly so be careful not to overcook. if it does over cook the sauce may not stick to the pasta. It should take about 2 1/2-3 Min's tops.

While the pasta is cooking in a skillet pan on a low heat add olive oil,butter to this add garlic. keep the temp low so that the garlic does not brown. Its just to infuse the oil with the garlic, if you do not like large pieces of garlic you may smash the garlic or scoop the pieces out after the oil gets flavored.

To the pan now add the pine nuts, followed by the Italian seasoning and black pepper.  once the pine nuts get a slight brown color add the artichokes.continue to cook until the pasta is ready.

Add pasta to the oil and garlic mixture, add the parm cheese and the reserved pasta water. toss and bring to a simmer. the pasta water will help form a sauce and it should thicken as it sits.

Serve in a huge platter sprinkle with a bit more parm.
ENJOY!!