Penne

Prep: Wash and dry the produce. Drain and rinse the beans and artichoke hearts. Slice the tomatoes in half. Roughly chop the walnuts. Crush the garlic by placing the garlic under your chef knife, press down on the flat side of your knife using the heel of your hand until the cloves break down.

Bring a medium pot of water to a rolling boil. Add the pasta and cook until pasta is tender, about 15-17 minutes. Drain the pasta and return to pot.

Make the pesto by combining the walnuts, garlic and ½ teaspoon salt to a food processor or blender and pulse until finely minced. Add the arugula, artichoke hearts, red pepper flakes and 2 tablespoons olive oil. Blend until you have a smooth and creamy consistency, adding water as needed.

Add the beans to the pot of pasta and stir.

Add the pesto, tomatoes and dried basil to the pasta and stir well.

Serve immediately and enjoy!