| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 4 strips bacon, chopped
- 1 pinch crushed red pepper flakes
- 1 clove garlic, thinly sliced
- 1 shallot, thinly sliced
- One 15-ounce can cannellini beans, drained and rinsed
- One 14-ounce can artichokes hearts, drained and thinly sliced
- Freshly ground black pepper
- 1 pound orecchiette
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 3 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
- Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 610 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 23 g |
| Cholesterol | 29 mg |
| Sodium | 616 mg |
| Serving Size | 1 of 6 servings |
| Calories | 610 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 23 g |
| Cholesterol | 29 mg |
| Sodium | 616 mg |
Reviews
Excellent! Added extra garlic, used chopped Calabrian chili and a squeeze of fresh lemon. Definitely a great pantry “go to”
This was delish! We substituted broccoli for the artichokes, everything was perfect!
Made this last night, and I did not care for it with the pasta, but will use it as a base and add some kale or spinach and to make it a complete meal maybe chicken or shrimp.
This was so good I added spinach and mushrooms to bump up the veggies!
Super quick and easy, I added mushrooms. This is going to be a easy go to
I loved this recipe but did change it a bit. We didn’t have beans so I subbed in sun-dried tomatoes and added some panko breaded fried chicken cutlets that I diced up. Everyone loved it.
This was so easy, cooked so quickly where the longest time concern was boiling my macaroni, this will be a weekly meal in my home! Even my picky daughter ate it all up and asked to have leftovers for lunch at school the next day!
Very yummy, made exactly as directed. It lacked a boost of flavor though so after test taste, I squeezed some fresh lemon juice on top. Much better!
This recipe is delicious! We love it! My favorite new pasta recipe. We used asparagus instead of artichoke hearts.
Loved it! Absolutely delicious as is, will make again, I’ll try peas instead of the artichoke since we are not huge canned artichoke fans