European Recipe − Farfalle Pasta with Artichoke Hearts

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
• 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

Cooking 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.

Nutrition Facts

• calories458.9
• carbohydrateContent67.5 g
• cholesterolContent2.2 mg
• fatContent15.7 g
• fiberContent7.1 g
• proteinContent15.1 g
• saturatedFatContent2 g
• sodiumContent268.5 mg
• sugarContent1.2 g