Total Time
Prep 15 mins
Cook 15 mins

From Vegetarian Times, February 2007

Ingredients Nutrition


  1. Cook pasta according to instructions. Drain and set aside.
  2. While pasta cooks, bring a second pot of water to a boil.
  3. Fill a large bowl with cold water; set aside.
  4. Blanch asparagus in boiling water for 3 minutes.
  5. Remove and dunk in cold water.
  6. Heat olive oil and pesto in a large skillet over medium heat.
  7. Add garlic; saute for 30 seconds or until golden.
  8. Add beans and cook 5 minutes longer.
  9. Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
  10. Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.


Most Helpful

Love this recipe! Can be eaten hot or cold. Instead of blanching the asparagus, it can be microwaved for 1-2 minutes. Found it to be too dry so I just add Greek or Italian dressing at the end.

marymcaz March 19, 2008

This has a really nice take on veggie pasta! I like artichokes (hubby doesn't know what the fuss is, but likes asparagus. I used sun dried tomato pesto. Only things I will change next time is heaps more pesto (it was way too dry for our liking) I ended up putting the rest of the pesto thru for the leftovers. And hubby said it needs more beans. So will add more. Thanks!

YnkyGrlDwndr March 20, 2007

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