Recipe: Artichoke Heart Farfalli

We hear it over and over again we should be eating less meat. There are Meatless Mondays and vegans and doctors, all trying to get us to consider non-animal proteins. For many people, this is a difficult challenge. It’s not so much that they don’t like to eat other things, but that meat and chicken become a habit. Breaking that habit requires a little creativity and broader flavor profiles.

I saw a recipe for an artichoke heart pesto. But it required the services of a food processor or blender. I don’t have either of those appliances so I was going to pass the recipe idea by. But then I thought there might be another way to use these ingredients that would be just as good, maybe better. That’s how I came up with Artichoke Farfalli. For those less inclined to Italian, that means bow-tie pasta with artichoke hearts.

In addition to the box of dried pasta, you’ll need 2 jars (6.5 oz.) of marinated artichoke hearts packed in oil. For acid, pick up a small lemon and juice it. You need a tablespoon each of dried oregano and basil, a quarter cup of chopped walnuts, three tablespoons of shredded Parmesan cheese, extra virgin olive oil, salt, and pepper. You’re ready to make a tasty dish with just these few ingredients.

Cook the pasta as usual and when finished, rinse with cold water to stop the cooking. Meanwhile, combine the other ingredients in a large bowl. Use a spoon to break up the artichoke hearts or chop them roughly before putting them in the bowl. Mix everything up well and taste for seasoning. Add the pasta to the bowl and stir to combine.

That’s it, you’re done. See how easy it is? This can be served hot or cold. In this hot weather, a cold pasta salad sounds really good. It can be zipped up with some ripe olive slices, chopped roasted red pepper, onion or garlic.