Rotelle Primavera
From vegetarian times, february 2007
Steps
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.
Ingredients
whole wheat spiral pasta, asparagus spear, olive oil, pesto sauce, minced garlic cloves, cannellini beans, water-packed artichoke hearts, mozzarella cheese, parmesan cheese, salt and pepper