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Farfalle with Artichokes and Cannellini Beansv


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  • 16 ounces farfalle
  • 2 teaspoons pine nuts
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 cup white onion, chopped
  • 15 ounces artichoke hearts, canned in water
  • 15 ounces cannellini beans, drained and rinsed
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground black pepper
  • 1 cup grape or cherry tomatoes, cut in half
  • 1 cup Parmesan cheese, shredded
  • Chopped parsley for garnish



Step 1

Cook pasta according to package direction. Drain pasta, reserving 1 cup cooking water.

Dry sauté pine nuts in nonstick pan over medium-high heat until slightly brown and aromatic. Set aside.

In another pan, heat 1 tablespoon olive oil on medium heat and cook chopped onion until translucent, about 5 minutes. Add artichoke hearts and cook 2 to 3 minutes. Add cannellini beans and cooked pasta with reserved liquid. Stir in salt, pepper, tomatoes, cheese and pine nuts.

Drizzle remaining 2 tablespoons olive oil over pasta and garnish with parsley.

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