Wednesday, November 5, 2008

White Bean & Artichoke Pasta

Sorry I've been neglecting posting! I have an awesome and SUPER simple recipe to make up for it.

Anne, you can make this for charles if he can eat any of it just yet, because it's a pasta dish but, get this folks, has NO cheese! And trust me, it doesn't need it. Not even to sprinkle on top. Mom pulled this out of a Simply Recipes magazine. And Erin, to the best of my knowledge this is also vegan, I know you cook like that sometimes, hopefully you can use this!


White Bean & Artichoke Pasta

Cook 3/4 lb fettuccini pasta using the directions on the box. Don't forget to make your boiling water "salty as the sea"
Reserve 1/2 cup of the cooking water

In a pan over the stove, heat 1/4 cup EVOO and saute one can of chopped artichokes, one can of white beans (Canelloni) and 2 cloves of chopped garlic. Heat all items through, don't let garlic brown. (Heat everything together at once instead of sauteing the garlic first and burning it to death like I did).

In a food processor, pulse 1 cup of toasted bread to make breadcrumbs. Add 1 tsp of dried oregano. While pulsing, add one tablespoon of EVOO. In the pasta pot, mix drained pasta with the bean/garlic/artichoke mixture and the breadcrumbs. Toss to serve.


The flavors are immense in this, you won't believe it and don't skimp on the EVOO when mixing the beans/artichokes/garlic. You don't even need to sprinkle cheese on top.

yum! (i'm having leftovers for lunch today at work).