Recipe: <!-- -->Whole Wheat Pasta with Pesto and Artichokes<!-- -->
Our whole wheat pasta has won awards for its light taste and texture, making it an appealing, healthy whole grain solution. Beans are a great source of protein with little or no fat.
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Cooking tools:
- Colander
- Stove
- Pot
- Serving bowl
- Mixing bowl
- Spoon
Ingredients
- 12 ounces dried whole wheat fusilli
- 1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed
- 1 cup steamed broccoli florets
- 1 can (14-ounce) artichoke hearts, drained and chopped
- 3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced
- 2 oil-packed sun dried tomatoes, drained and diced
- 1 tablespoon prepared basil pesto
- 1/2 cup feta cheese crumbles
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
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