Pasta with Pesto, Artichoke Hearts and Sundried Tomatoes

This is the perfect, hearty dish for Meatless Monday! Plus, it's super easy and a great way to start a busy week. Me? I'll be helping Luke with his Science Fair project, so I have no time to slave over the stove... I'll be slaving over the tri-fold presentation board instead (don't worry, Luke's doing the work, I'll just help stick it on!).

Pasta with Pesto, Artichoke Hearts and Sundried Tomatoes

12 ounces pasta (any shape, I used large elbows with ridges to catch the pesto)
1 cup sliced artichoke hearts (preferably the marinated variety)
2/3 cup prepared pesto (preferably a refrigerated variety), or more as desired
2 tablespoons grated parmesan cheeseSalt and freshly ground black pepper
1/2 cup thinly sliced oil-packed sundried tomatoes
1/2 cup cubed fresh mozzarella or fresh mozzarella balls
Garnish (optional):
1 cup halved cherry tomatoes or grape tomatoes
1 cup steamed green beans

Cook the pasta according to the package directions. Drain and transfer to a large bowl. While still warm, toss the pasta with the artichoke hearts and pesto. Fold in the parmesan cheese and season to taste with salt and pepper.
Transfer the pasta mixture to individual plates and top with the sundried tomatoes and mozzarella. If desired, top with tomatoes and green beans.

Serves 4





Photo: keko64