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Whole Wheat Artichoke Pesto Pasta

Ingredients

  • 5 cups whole wheat pasta shells (I used Whole Foods)
  • 1 8oz container of Hope Foods Kale Pesto Hummus
  • 1 15oz can of artichoke hearts
  • 1 15oz can of organic, low sodium garbanzo beans
  • 1/2 cup organic sun-dried tomatoes
  • 2 large handfuls of fresh, organic spinach
  • sea salt + red chili flakes to taste

Instructions

  • Cook your pasta according to the package's instructions. Use a large pot.
  • While the pasta drains in a colander, add a few handfuls of fresh spinach leaves to the bottom of your pasta pot.
  • Add the pasta back into the pan and mix until the spinach begins to wilt.
  • Toss in your container of pesto, washed + drained garbanzo beans, washed + drained + chopped artichoke hearts, and chopped sun-dried tomatoes.
  • Add a few pinches of sea salt and a sprinkle of chili flakes (if you like a bit of spice) then plate! I topped the pasta with a dollop of Kite Hill's dairy-free cream cheese and some hemp seeds. Feel free to forego any toppings, though, as it's delicious as is.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.