Artichoke Pesto Pasta

🧂 Ingredients

• ¼ cup pine nuts

  (optional)
• 2 tbsp olive oil

  extra virgin
• 8 oz whole grain rotini pasta
• 2-3 cloves garlic

  minced
• 2 shallots

  finely minced
• ⅔ cup dry white wine
• ¾ cup prepared basil pesto
• 1 14 oz can quartered artichoke hearts, packed in water

  chopped to small, bite-sized pieces
• 1 14 oz can white beans

  drained and rinsed
• 4 oz mozzarella

  "ciliegine" or pearls
• 3 oz fresh baby spinach

  I used the pre-washed bagged spinach
• fresh basil

  for garnish

Instructions

• 1 Bring salted water to a boil. Add pasta and cook to al dente according to the
  package directions. Start on the next steps while you wait. Drain when done,
  reserving 1/2 cup of pasta water.
• 2 If you're using the pine nuts, toast them in a warm skillet for 2-3 minutes.
  Don't walk away, and keep them moving. They'll go from toasted yumminess to
  burned real quick. Set aside.
• 3 In your heated skillet, add your garlic and shallot. Saute for 2-3 minutes,
  stirring frequently.
• 4 Add the white wine and bring to a gentle simmer.
• 5 Add the pesto and whisk until combined and smooth.
• 6 Add your artichoke hearts, white beans, spinach, salt, and pepper. Simmer for
  3-4 minutes. The spinach will wilt down considerably.
• 7 Add drained pasta. If the mixture is too thick or dry, gradually add the
  reserved pasta water until you reach your desired consistency. Remove pan from
  heat.
• 8 Mix in the mozzarella pearls and serve immediately.
• 9 Garnish with fresh basil and toasted pine nuts

Nutrition Info