Total Time
30mins
Prep 15 mins
Cook 15 mins

From Vegetarian Times, February 2007

Ingredients Nutrition

Directions

  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.

Reviews

(2)
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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