Quick and easy! This one keeps for days to make plenty and eat often! It’s light and quite addicting. Original recipe calls for only 9 oz of the pasta, but I find that leaves to much beans and corn behind once it’s gone so go ahead and toss in the whole box! you won’t be sorry!
What you need:
Farfalle Pasta
3-4 medium sized tomatoes, mix up the type if you are really into tomaoto’s
1 1/4 cup frozen corn
Garbanzo beans (chickpeas) 1 can
Artichoke hearts 1 can (in the can, not the jar works much better)
Basil
1/4 cup lime juice (fresh squeezed is best!)
1 tsp cumin
1 tsp olive oil (or more to taste)
Feta cheese
What you do:
1. Follow directions for Farfalle and make aldente. Add frozen corn for the last 2 minutes of boil.
2. Combine lime juice, cumin, and olive oil
3. slice tomato’s into bite size chunks
4. combine tomato’s, artichoke hearts, and garbanzos into the mixture
5. When pasta and corn are ready and drained mix with tomato/lime mixture
6. shred up your basil and add as much as you like
7. Mix it and go! You can add feta cheese on top for garnish
