Name: Farfalle Pasta with Artichoke Hearts recipe
Ingredients: 1 (16 ounce) package farfalle (bow tie) pasta;2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped;¼ 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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Ingredients

1 (16 ounce) package farfalle (bow tie) pasta 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped ¼ 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

Nutrition Info

458.9 calories carbohydrate: 67.5 g cholesterol: 2.2 mg fat: 15.7 g fiber: 7.1 g protein: 15.1 g saturatedFat: 2 g servingSize: - sodium: 268.5 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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