Self

1/2 cup whichever cheese the pasta called for

1 cup store-bought basil pesto (8 ounces)

4 oz dry pasta (linguine or spaghetti work well)

1 pound mushrooms, trimmed, cleaned and chopped into small bits (I used creminis)

1 teaspoon kosher salt, plus 1 tablespoon for pasta water

1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped or chiocciole

1/2 pound frozen artichoke hearts, thawed

290.0g tin borlotti beans , drained and rinsed

410.0g tin chopped tomatoes with garlic and herbs

300.0g leftover cooked pasta or 220g pack ready-to-use pasta