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Every once in a while I get in my head that I want to make a recipe with a certain ingredient. I buy it and then figure out what I can do with it. This week it happened to be artichokes. I figured, some artichokes, fresh vegetables and pasta would be enough to cook up something tasty. This recipe uses Orzo, a pasta that I don’t use very often, but really love. if you don’t want to use Orzo, other options would be brown rice or quinoa.
The color of this dish says “spring/summer”, but the spices are just enough to warm in the fall as well. Enjoy
INGREDIENTS
- 1 Can Artichoke hearts, drained
- 1 Can cannellini beans, drained and rinsed
- I small container Cherry Tomatoes, quartered
- Fresh green beans, blanched
- 1 Shallot, minced
- 2 Cloves garlic, minced
- I Box Orzo pasta
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon Olive Oil
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DIRECTIONS
Cook Orzo according to package directions and set aside.
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In a small pan, heat olive oil. Add shallots and garlic and saute until shallots become translucent. Add artichokes, blanched green beans, and tomato quarters to pan, saute for about 2 minutes.
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Add cayenne pepper and black pepper and cook for 5 more minutes. Add cannellini beans and combined them until the beans are warm. Toss with orzo pasta – salt if desired, serve.
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Have a wonderful weekend!
