Farfalle Pasta with Artichoke Hearts |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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. 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.
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