- Ready In:
- 12 ounces whole wheat spiral pasta (rotelle pasta) or 12 ounces rotini pasta
- 1 lb asparagus spear, cut into 2 inch pieces
- 2 tablespoons olive oil
- 2 tablespoons pesto sauce
- 2 minced garlic cloves
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
- salt and pepper
- Cook pasta according to instructions. Drain and set aside.
- While pasta cooks, bring a second pot of water to a boil.
- Fill a large bowl with cold water; set aside.
- Blanch asparagus in boiling water for 3 minutes.
- Remove and dunk in cold water.
- Heat olive oil and pesto in a large skillet over medium heat.
- Add garlic; saute for 30 seconds or until golden.
- Add beans and cook 5 minutes longer.
- Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
- Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.
Questions & Replies
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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!
RECIPE SUBMITTED BY
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>