Herbed vegetable & artichoke pasta

Herbed vegetable & artichoke pasta

½ Lb dry conchiglie or penne

6 tbsp extra virgin olive oil

9 oz box frozen artichoke hearts thawed & quartered

2 C. green beans cut into 2 inch pieces

¼ C. sherry vinegar

2 tbsp honey

1 tsp kosher salt

½ tsp ground black pepper

¼ C. kalamata or black olives crushed or quartered

¼ red onion thinly sliced

1 tsp chopped oregano

1 tsp chopped thyme

¼ cup coarsely chopped flat leaf parsley

10 oz orange, yellow and variegated tomatoes cut into wedges

Cook pasta in lightly salted water and drain. Heat 1 ½ Tbsp olive oil in a skillet over med high heat. Add artichoke hearts and cook stirring occasionally until golden about 4 minutes.

Transfer artichokes to a large bowl then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet gathering browned bits from bottom of pan. Whisk in remaining olive oil. Add pasta, olive, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, and then gently stir in tomatoes.