1 small package pasta (penne or macaroni style)
1/2 cup pesto
2 Tablespoons Olive Oil
3 garlic cloves, minced
Large can artichoke hearts
Salt if needed
1. For the pasta, I used a quinoa/brown rice blend, but any type will do. Boil the pasta according to the package directions.
|I used a home made arugula pesto that was heavy on the garlic|
2. Place olive oil in a medium skillet. Saute the onions, garlic and carrot.
3. Dump the can of artichokes in a colander to drain. Cut or tear into small pieces, When the pasta is tender, dump in the colander over the artichokes. The water will heat up the artichokes so that they will not need to be cooked.
4. Place pasta and artichokes in the pan used for cooking the pasta. Add the sauteed veggies and the pesto. Stir well. Add salt if needed. The pasta is ready to eat.
Soundtrack Ween - Live at Stubbs
Wine - Essay Chenin Blanc
Goes well with the Haricot Verts and Mustard Vinaigrette and Quinoa with Brussel Sprouts