Farfalle Pasta with Artichoke Hearts

Farfalle Pasta with Artichoke Hearts

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Chairman James
Recipe by  Chairman James

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (4)

Rate This Recipe
Becky
22

Becky

Yum, James. :) Good recipe with minimal changes. Instead of draining the marinated artichoke hearts liquid, I used it all up in addition to the evoo. I had a bunch of grape tomatoes, so I cut them all in half, rubbed with a wee bit of evoo, sprinkled a bit of salt on them and roasted them for a few minutes. It really brought a nice sweetness with their natural sugars. I also chopped some Kalamata olives which bring that great savory/salty bite. This was really good James!

Marianne
6

Marianne

The only thing I did different was to use fusilli rather than farfalle because that is what I had on hand and needed to use up (sorry!). This was very tasty. I think that the next time I will grind some of the walnuts fine and then leave some chopped. I highly recommend using freshly grated pecorino romano cheese. This was pretty much cool by the time I served it, and all I know is that hubby wanted more----a sure sign of a keeper in this household. Thanks so much for this recipe!

Bunny
3

Bunny

I used chopped pistachio nuts instead (having no walnuts). I cut down a little on the olive oil and lemon juice since I used the marinade from the artichoke hearts. Chopped fresh tomato or tuna or a little cooked chicken can be added as well. Thank you for this teriffic recipe James!

More Reviews

Similar Recipes

Teena's Spicy Pesto Chicken and Pasta
(259)

Teena's Spicy Pesto Chicken and Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta
(158)

Carrie's Artichoke and Sun-Dried Tomato Pasta

Pasta Siciliano
(144)

Pasta Siciliano

Creamy Artichoke Pasta
(80)

Creamy Artichoke Pasta

Quick Artichoke Pasta Salad
(52)

Quick Artichoke Pasta Salad

Farfalle Festival
(39)

Farfalle Festival

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 67.5 g
  • 22%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Teena's Spicy Pesto Chicken and Pasta

>

next recipe:

Quinoa Pasta Salad with Artichoke Hearts