Gentle Readers, here we are, springing forward.Though I love the birds chirping and the tree frogs singing, one could do without the loss of sleep. As we enter this time between seasons (is it liony outside, is it lamby, one never knows), I often crave substantial but not heavy fare.
Enter the humble pasta toss. You know it, the thing you create from whatever’s available? This is that, but guided by a desire for stronger flavor and not one more jar of red sauce. Without further ado, and certainly without enough sleep . . .
Pasta with Artichokes and Beans
Pasta with Cannellini Beans, Artichokes, and Sun-Dried Tomatoes
Ingredients:
2 cups dried cavatapi
olive oil
3 cloves garlic, skins on
1 1/2 cups sliced carrots (I cannot lie, I use the baby carrots that are not on their first opening and looking little sad and soggy in the bag)
salt and pepper
1/2 teaspoon or so of Italian seasoning blend
1 can of artichokes (not the marinated kind, just in water), drained and roughly chopped
1 can of cannellini beans, drained and rinsed
2 Tablespoons or so sun-dried tomatoes packed in seasoning and oil
1/4-1/2 teaspoon poultry seasoning
juice of 1/2 lemon
Method:
- Put on a large pot of water to boil, add salt when the water boils, and cook the pasta per pot directions. Cook until al dente and then drain and set aside briefly.
- Meanwhile, in a medium pot with a good lid, heat some olive oil over medium heat. When hot, add the sliced carrots and the garlic cloves in their skin. Add some salt (I leave this to you), and the Italian seasonings. Cover with the lid and stir and check on it often while the pasta cooks.
- When the carrots are a bit softened and the garlic is starting to soften, add the artichokes to the pot. Keep stirring. When the garlic cloves are softened, pull them out, peel them, mash them with a fork, then add them back to the pot.
- Lower the heat, add the beans, cooked pasta, and sun dried tomatoes. Be sure to include some of the oil they were packed in.
- Add the poultry seasoning, don’t ask, just trust me, additional olive oil as needed to make it moist, and stir gently until warmed through.
- Bring off the heat, put in serving dish, top with lemon juice, and adjust salt and olive oil to personal taste.
Enjoy! I love the simplicity of the dish, and the savory nature without it being a complete salt lick. It’s infinitely flexible, so match it to your needs. It is a very filling dish though, so it will easily feed a family of 4.
The Practical Cook 