1 lb Fettuccine, cooked al dente
1 tbsp Aegean Extra Virgin Olive Oil
2 Shallots, chopped
2 cloves Garlic, chopped
1/4 cup White wine
2 sprigs Fresh thyme
6 oz Castella Artichoke & Piquillo Bruschetta
2 oz Castella Grated Parmesan cheese
    and as needed for garnish

Method:
• Heat oil in skillet over medium heat
• Add shallots, garlic, thyme and allow to sweat
• Add in white wine and reduce by half
• Stir in Piquillo and Artichoke Bruschetta
• Toss in cooked fettuccine
• Add in Parmesan cheese
• Toss quickly, transfer to bowl and garnish with grated Parmesan.