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Serves: As many people as you wish, depending on appetites 1 pound of pasta 1 cup cherry or grape tomatoes 1 T. pesto per serving handful fresh basil 2 small jars of artichoke hearts 1-2 ounces grated mozzarella per serving olive oil 1. Cook pasta according to directions. Rinse, drain and set aside 2. Add artichoke hearts, mozzerella, pesto, tomatoes and basil 3. Mix That's it! The following may also be added 1. Capers 2. Feta cheese 3. Fresh spinach 4. Sundried tomatoes 5. Toasted pine nuts This is an extremely fast yet flavorful dish that uses the best of summer's yield! Note: Because it's healthier for the environment as well as for people, we use only organically produced cheeses (Organic Valley and Horizon are two national brands; check for your own local brands), organically grown produce, and packaged products with organically grown ingredients. See Food Brand Recommendations for brand suggestions.

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