olive oil
3 garlic cloves, pressed
1/2 cup chopped onions
1 cup chopped sundried tomatoes
7 0z. chopped roasted red peppers
1 jar water packed artichoke hearts, sliced
1/2 cup grated parmesan
1 cup creme fraiche
chopped fresh basil leaves
salt
pepper
white wine
Cook and set aside the pasta. Saute the garlic and onion in a bit of olive oil until the onion is translucent. Add the sundried tomatoes and roasted red peppers, cook for a few minutes, then add the artichoke hearts and cook another few minutes. Stir in the grated Parmesan and creme fraiche and heat through. Add the basil (as much as makes you happy), season with salt and pepper, then add to the pasta. Stir to combine over medium-low heat and finish with white wine to thin the sauce.
It wasn't quite love for me, but it was quite good, and if you like pasta, I think this could be your dish!