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.
Products used: Rosemary Sea Salt,
Ingredients
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
Directions
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.
