Please consult the OU's guidelines for checking fruits and vegetables.

Cold Noodles with Artichoke and Roasted Red Pepper Sauce
Cold Noodles with Artichoke and Roasted Red Pepper Sauce Eileen Goltz | Pareve
40 minutes 25 minutes
15 minutes
6 to 8 servings

  • Fresh Parsley requires insect infestation inspection. Please see “Kashrut Instructions” below.
  • Canned or jarred Artichokes need a reliable kosher hechsher (kosher symbol on the label). Uncertified canned or jarred artichokes may not be used even if one were to check them scrupulously for insects as they may present more than one Kashruth concern.
  • When substituting fresh Artichokes for the canned or jarred variety, please check “Kashrut Instructions” below for insect inspection instructions.
  • 10 to 12 oz. linguine
  • 1 (12-oz.) jar roasted red peppers, with liquid
  • 1 (6-oz.) jar marinated artichokes, with liquid
  • ¼ cup rehydrated or oil-cured sun-dried tomatoes
  • ½ cup parsley leaves
  • 2 medium carrots
  • 2 medium firm, ripe tomatoes
  • 2 Tablespoons white wine vinegar or rice wine vinegar
  • Salt and freshly ground pepper to taste
  • ½ cup toasted pine nuts

  1. Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes.
  2. Drain the linguine and rinse under cold water until cool.

  3. In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on and off until the mixture is coarsely and evenly chopped.
  4. In a serving bowl, combine the red pepper-artichoke mixture with the linguine and toss to combine.

  5. Dice the tomatoes and thinly slice the carrots; add to the linguine together with the vinegar.
  6. Season to taste with salt and pepper and toss again.
  7. Decorate the top with pine nuts and serve.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.


INFESTATION: Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart.

Canned or jarred artichokes need a reliable hechsher (kosher symbol on the label) as they may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.

INSPECTION: Fresh artichokes may be prepared for use in one of the following ways:

  1. If the artichoke leaves are desired, then: After cooking the artichoke, pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf was connected to the solid base).
  2. If the heart of the artichoke is desired, then: The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing.
  3. Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed.
  4. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.

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