Farfalle Pasta with Artichoke Hearts

“Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.”

Prep Time: 15 Min | Cook Time: 12 Min | Ready In: 27 Min

6 Servings

Ingredients: 

  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 1/4 cup chopped walnuts
  • 3 tablespoons shredded Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste

Directions: 

  1. Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
  2. Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.

Nutritional Information:

Amount Per Serving  Calories: 459 | Total Fat: 15.7g | Cholesterol: 2mg

 

Leave a Reply