INGREDIENTS
1
whole jar Artichoke hearts
2 cloves
Garlic
1/2
Red onion, whole
1 14.5 ounce can
Tomatoes, with juice
1/3 cup
Olives, assorted pitted and roughly chopped
2 tbsp
Pesto, jarred
8 oz
Pasta
2
Salt and freshly ground black pepper
2 tbsp
Olive oil
3 tbsp
Pine nuts, dry toasted
1/2 cup
Fork-chunked feta
1/3 cup
Chicken stock or white wine