Butter bean Pasta

I think dish came into our menu rotation over 7 years ago. It is super easy, and simply flavorful. This is a great dinner to have after a busy day. We had this last Thursday, maybe it was Wednesday.... this is the reason I should post the day we actually eat the food. Oh well. I served this pasta with tofu and frozen peas.

Butter bean Pasta

2 cans butter beans, rinsed and drained

1 can artichoke hearts, quartered or roughly chopped(not marinated)

1 TBS fresh rosemary, chopped

2 - 3 cloves garlic, mashed

olive oil

salt and pepper

12 oz pasta shells

1. Cook pasta according to package

2. Saute garlic, salt, pepper and rosemary in olive oil for about 1 - 2 minutes.

3. Add artichoke hearts and cook another few minutes.

4. Add butter beans and small amount of pasta water to prevent the beans from drying out. Cook long enough to warm the beans, maybe 3 - 5 minutes.

5. Mix into the pasta and eat! Sprinkle with fresh grated Parmesan cheese if desired, but it is great without.