Rotelle Primavera - cooking recipe

Ingredients

12 ounces whole wheat spiral pasta (rotelle pasta) or 12 ounces rotini pasta
1 lb asparagus spear, cut into 2 inch pieces
2 tablespoons olive oil
2 tablespoons pesto sauce
2 minced garlic cloves
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
1 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese
salt and pepper

Preparation

Cook pasta according to instructions. Drain and set aside.
While pasta cooks, bring a second pot of water to a boil.
Fill a large bowl with cold water; set aside.
Blanch asparagus in boiling water for 3 minutes.
Remove and dunk in cold water.
Heat olive oil and pesto in a large skillet over medium heat.
Add garlic; saute for 30 seconds or until golden.
Add beans and cook 5 minutes longer.
Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.