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Ingredients
  • subheading: SCALE:
  • 1x
  • 1 pound uncooked pasta (I used rotini)
  • ⅔ cup ( 6 ounces) basil pesto
  • 1 (12-ounce) jar artichoke hearts, drained
  • 8 ounces mini mozzarella balls
  • 2 large handfuls baby arugula
  • ⅔ cup sliced Kalamata olives
  • ⅔ cup sliced pepperoncini peppers
  • ⅔ cup sun-dried tomatoes in olive oil, drained
  • ½ cup toasted pine nuts or sliced almonds
  • freshly-grated Parmesan, for serving
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