Fettuccine with Red Pepper, Artichokes and Chickpeas

• 1/2 cup whole almonds
• 1/4 cup sesame seeds
• 1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded
• 5 Tbs. olive oil
• 1 Tbs. red wine vinegar
• 1 Tbs. fresh lemon juice
• 1/4 tsp. cayenne
• 1 lb. fettuccine
• 1 15-oz. can chickpeas, drained and rinsed
• 1 9-oz. jar water-packed artichoke hearts, quartered (about 8 hearts)
• 1/4 cup chopped parsley

1. Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often.
2. Toast sesame seeds 1 minute, or until golden.
3. Cool.
4. Cut peppers into thin strips.
5. Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor.
6. Add sesame seeds, and pulse to combine.
7. Cook pasta according to package directions.
8. Drain, and reserve 1/2 cup cooking water.
9. Transfer pasta to serving bowl.
10. Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips.
11. Toss to combine.
12. Season with salt and pepper, and serve.

whole almonds, sesame seeds, red peppers, olive oil, red wine vinegar, lemon juice, cayenne, fettuccine, chickpeas, parsley

Taken from www.vegetariantimes.com/recipe/fettuccine-with-red-pepper-artichokes-and-chickpeas/ (may not work)