A simple Tuscan style pasta salad where vegetables are the star - perfect for potluck, picnics and chilled summer dinners. Serves four as a side or light meal, or 2-3 as a generous dinner.
Peel the carrots and chop into quarter slices. Cook the carrots and dry pasta until both are tender.
While the carrots and pasta are cooking wash the spinach and place it in a frying pan or skillet, still damp. Cover the pan with a lid and let it sweat for around 5 minutes, or until tender. Add the garlic puree and stir it in for a minute on the heat. Switch off.
When the pasta and carrots are cooked drain them and rinse them in cold water, ready to add to the salad.
Chop the artichoke chunks with scissors, without draining or rinsing the oil off, and place in your salad bowl.
Quarter your cherry tomatoes and slice your spring onions/scallions and add them to the salad bowl.
Drain the cannellini beans and mix them into the salad bowl, along with the pasta, carrots and cooked spinach.