Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook until just tender, 10 to 12 minutes. Drain, reserving 1 cup pasta cooking water.
While the water heats and the pappardelle cooks, prepare the vegetables.

• Peel and finely chop enough shallots to measure ¼ cup.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell pepper.
• Rinse the butter beans.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until just beginning to soften and caramelize, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the bell pepper, beans, artichoke hearts, and the pasta cooking water. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until half the liquid has evaporated, 3 to 5 minutes. Stir in the pappardelle and cook until the pasta is heated through and the sauce has thickened, 1 to 2 minutes.
While the vegetables cook, prepare the remaining ingredients.

• Zest the lemon; cut the lemon into wedges for garnish.
• Strip the parsley leaves from the stems.
• Coarsely chop the parsley leaves.

Remove the pasta from the heat and stir in the lemon zest and parsley. Season to taste with salt and pepper.

Transfer the pasta to individual bowls. Drizzle with the pistou and serve with the lemon wedges.

Kids can!

• Press the garlic (if you have a press).
• Measure the shallots and garlic.
• Rinse the butter beans.
• Strip the parsley leaves.
• Drizzle the pasta with the pistou.