Begin by toasting pine nuts over medium heat in a small skillet, until lightly browned. This should take about 3 minutes—watch carefully because pine nuts go quickly from pale to burned.

Drain sun-dried tomatoes and chop into ½-inch pieces.

Drain artichoke bottoms and add to a small saucepan along with the heavy cream.

Bring just to a boil over medium-high heat, then turn down the heat and simmer gently for 10 minutes. Cream will thicken and artichoke bottoms will be tender. Turn off the heat and blend cream sauce with an immersion blender until smooth. (If you don’t have an immersion blender, wait until cream sauce cools to just warm, then pour into a blender to blend. Careful not to fill the blender more than ⅔ full to be safe, because blending hot liquids can cause hot steam to blow off the top of your blender.)

Stir in lemon juice, salt, and pepper.

Stir in spinach.

Meanwhile, bring a large pot of salted water to boil. Add pasta, and cook for as long as your pasta package recommends. When pasta has finished cooking, drain and return to pan.

Add half of the cream sauce, stir, and then add more sauce as you like. You may not use the whole amount, depending on how saucy you like your pasta. Save extra for another meal later in the week, or for heating up leftovers.

Stir in sun-dried tomatoes and white beans.

Sprinkle with toasted pine nuts to serve.