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Ingredients

• 1/2 lb  dry conchiglie or penne
• 6 Tbsp  extra-virgin olive oil
• 1 9-oz box  frozen artichoke hearts, thawed and quartered
• 2 cups (6 oz)  green beans, cut into 3-inch pieces
• 1/4 cup  sherry vinegar
• 2 Tbsp  honey
• 1 tsp  kosher salt
• 1/2 tsp  ground black pepper
• 1/4 cup  kalamata or black olives, crushed or quartered
• 1/4   red onion, thinly sliced
• 1 tsp  chopped oregano
• 1 tsp  chopped thyme
• 1/4 cup  coarsely chopped flat-leaf parsley
• 10 oz  orange, yellow and variegated tomatoes, cut into wedges

Description

Savory Artichokes And Tangy Vinaigrette Wake Up Your Taste Buds In This Main-dish Pasta Recipe.

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