From kathleenscravings.com
2 T olive oil
1 small-medium onion (minced)
1 lemon, zested
1 T minced garlic
1/2 t red pepper flakes (up to 1 teaspoon if you like heat)
1 pound farfalle paste
5 cup water
1 15oz can artichoke hearts (roughly chopped)
1 14oz can white beans (rinsed and drained. Like cannelloni or great northern)
3/4 cup pesto
1 cup grated Parmesan cheese (plus extra for serving)
6 ounce baby spinach, chopped
1. In a large pot or Dutch oven, heat the olive oil on medium heat . Add the onion and saute for 2-3 minutes until softened.
2. Add the garlic, red pepper flakes, lemon zest, and a good pinch of salt and pepper. Saute for an additional 30 seconds until fragrant.
3. Add water, pasta, and a hearty pinch of salt. Stir to combine, scraping any bits off the bottom. Bring to a boil and cook for about 10 minutes until the pasta is almost al dente. There may be a little liquid left in the pot.
4. Lower the heat to medium-low. Add the artichokes, white beans, pesto, parmesan, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/ pepper if needed.
5. Spoon into bowls and top with extra parmesan cheese. Enjoy!
