Shells with Artichokes, Peas & Cannellini Beans


This easy pasta recipe is full a flavor and served at room temperature, making it the perfect summer dish.

Dish Type:

Main Dishes, Nut Free, Vegetarian


All Year, Summer

Prep Time:

30 minutes




  • 1 cup fresh or frozen Peas
  • 1 lb small shell Pasta
  • 2 cans Artichokes in water
  • 1 can Cannellini beans, drained
  • ½ cup Mild SOOC Extra Virgin Olive Oil
  • ¾ tsp SOOC Rosemary Sea Salt
  • ½ tsp fresh ground Pepper
  • Large handful of freshly chopped herbs such as Parsley, Rosemary, Basil and Thyme
  • ½ cup Feta Cheese, crumbled

Products used: Rosemary Sea Salt ,


  • Steam peas for a few minutes, being sure not to overcook. Drain and set aside. Drain artichokes and coarsely chop. Set aside.
  • Cook pasta in salted water until al dente. Drain and briefly rinse under cold water.
  • In a large bowl: toss shells, peas, artichokes, beans and Extra Virgin Olive Oil; add Rosemary Sea Salt, pepper, and herbs. Allow flavors to blend for a while before serving at room temperature.