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…

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!