Rotelle Primavera

• 12 ounces whole wheat spiral pasta (rotelle pasta) or 12 ounces rotini pasta
• 1 lb asparagus spear, cut into 2 inch pieces
• 2 tablespoons olive oil
• 2 tablespoons pesto sauce
• 2 minced garlic cloves
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
• 1 cup shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese
• salt and pepper

1. Cook pasta according to instructions. Drain and set aside.
2. While pasta cooks, bring a second pot of water to a boil.
3. Fill a large bowl with cold water; set aside.
4. Blanch asparagus in boiling water for 3 minutes.
5. Remove and dunk in cold water.
6. Heat olive oil and pesto in a large skillet over medium heat.
7. Add garlic; saute for 30 seconds or until golden.
8. Add beans and cook 5 minutes longer.
9. Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
10. Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.

whole wheat spiral pasta, spear, olive oil, pesto sauce, garlic, cannellini beans, water, mozzarella cheese, parmesan cheese, salt

Taken from www.food.com/recipe/rotelle-primavera-209081 (may not work)