Bow Ties with Artichoke Pesto (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 pound box bow tie pasta |
2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: mezzetta) |
1 teaspoon lemon juice (recommended: realemon) |
2 tablespoons grated parmesan, plus more for serving |
1/4 cup chopped walnuts |
3 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
grated parmesan, for serving |
Directions:
1. In large pot of boiling, salted water, cook bow ties per package directions.
2. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
3. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.
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