A Scrumptious Weeknight Pasta
Pasta is always an easy option for a busy night especially when it’s made mostly with ingredients already in your pantry! I basically threw in what I had and the combination is a winner. When you start a recipe with olive oil and garlic, it’s just going to be good! Roasted cherry tomatoes, toasted pine nuts, spicy Soppressata sausage, cannellini beans, marinated artichoke hearts and Parmesan come together and make an unbelievable flavor combination. The only fresh items are cherry tomatoes, chopped parsley and fresh mint. You could easily substitute a jar of sun dried tomatoes to make this recipe even quicker and easier but definitely don’t leave out the fresh mint and parsley because they add great flavor and freshness. This pasta is good hot and also delicious at room temperature!
I had this delicious Black Pepper Soppressata from Heritage Foods in my refrigerator and decided to add some for another layer of flavor! I’ve just discovered Heritage Foods and can’t wait to try and share more of their products. They are a mail order and wholesale company founded in 2001 to preserve endangered species of livestock from extinction. The farmers that partner with Heritage Foods grow 100% heritage breed animals that are raised humanely, outdoors, on pasture. This is a company working to preserve the diversity of our food supply before it’s too late and that’s something I want to support!
Keep scrolling for the pasta recipe…
Creamy Weeknight Pasta with Roasted Cherry Tomatoes and Artichoke Hearts
Ingredients
- 1 pound short pasta such as fusilli
- 1 cup of pine nuts, toasted
- 1 container cherry tomatoes, about 2 cups
- Olive oil
- 1 - 15 ounce can cannellini beans
- 4 ounces sopressata salami cut into matchstick pieces
- 1 - 12 ounce jar marinated artichoke hearts
- 1 - 1/2 cups grated Parmesan cheese plus more for topping
- 4 large cloves garlic, minced
- Handful of fresh flat leaf parsley, roughly chopped
- Handful of fresh mint, roughly chopped
- Zest of 1 lemon
Instructions
- Drizzle whole cherry tomatoes with olive oil and place in a 350 degree oven until they're very soft.
- Bring a pot of salted water to a boil and cook pasta according to package directions.
- Toast the pine nuts in a dry skillet over medium heat until toasted...about 2 - 3 minutes.
- Heat 2 or 3 tablespoons (just a drizzle) olive oil in a skillet and add garlic. Saute for 3 minutes or until fragrant. Add the drained cannellini beans, chili flakes, roasted cherry tomatoes, sopresssata, parsley, mint, and artichoke hearts.
- Transfer the drained pasta with a long handled strainer along with some of the pasta water to the pan. Add Parmesan cheese, pine nuts and lemon zest and a little salt and freshly ground pepper to taste.
- Serve with more Parmesan if desired and enjoy!
I’m leaving for Lexington, Kentucky on Wednesday morning to attend a Hat & Tea Party! I’ll be speaking along with milliner Polly Singer! I’m so excited to be part of this event and can’t wait to share it with you! Be sure to follow me on Instagram because I’ll be on stories sharing everything amazing about Lexington as well as the Tea Party!
Please join us if you live in the area! It’s going to be such a fun day!
