“From Vegetarian Times, February 2007”
READY IN:
30mins
SERVES:
4
UNITS:
US

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.

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