I've made this 3 times already since finding it in the Real Simple Magazine October 2008. It's perfect for kids and those times you're craving 'creamy' pasta without the dairy.
3/4 pound fettuccine
1/4 cup plus 1 teaspoon olive oil
2 cloves garlic, chopped
1 15.5-ounce can cannellini beans, rinsed
1 13.75-ounce can artichoke hearts, drained and quartered (I've also used a bag of frozen artichokes from Trader Joe's)
Kosher salt and black pepper
1 slice whole wheat bread, toasted
1 teaspoon dried oregano
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans, artichokes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 3 to 4 minutes. Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined. Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.
Makes 4 servings