2 Large Tomatoes diced
1/2 pint of Small Tomatoes Whole or Halved
4 Cloves Garlic
1/2 jar small jar sliced Sun-Dried Tomatoes
1 cup Organic Vegan Basil Pesto
1 Jar Jovial Kidney Beans
2 Artichokes cut in half (Masseria Mirogallo brand)
Broccoli
1 Lemon
Green Olives
Salt Pepper
1 Box Sfoglini Cascatelli Pasta
Fresh Oregano, Fresh Basil, Fresh Parsley
Garnish: Fresh Parsley, Maldon Salt, Red Pepper, flowers
Cook pasta and set aside. Sauté tomatoes in garlic and oil, add the spices, simmer for approximately 10 minutes adding water or veggie stock for broth, add the kidney beans, olives, and simmer for 5 minutes, add the broccoli until light green and squeeze lemon into broth. Serve at room temperature for a great summer meal. Always organic! A great summer meal and SO Delicious! Enjoy!
