Farfalle Pasta with Artichoke Hearts

3 Reviews

Prep: 15 min
Cook: 12 min
Ready In: 27 min

“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.” - by Chairman James

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

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Directions

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.
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.

Reviews (3)

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dogrescue

Jun. 16, 2012

"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 a..." See morell 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

Jul. 17, 2012

"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 ..." See moresome 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!"

3boysnagirl

Aug. 15, 2012

"Pretty much just followed the recipe as is, though I did add some grilled chicken (which I marinated in the juice from the artichokes). And I used pecorino romano cheese instead of parmesan because t..." See morehat's what I had on hand! Really good and even my very picky-eater kid like it!"

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