Farfalle with Artichokes and Cannellini Beansv

Farfalle with Artichokes and Cannellini Beansv
Farfalle with Artichokes and Cannellini Beansv

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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