Bow Ties with Artichoke Pesto

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound box bow tie pasta
  • 2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
  • 1 teaspoon lemon juice (recommended: ReaLemon)
  • 2 tablespoons grated Parmesan, plus more for serving
  • 1/4 cup chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Grated Parmesan, for serving
Directions

In large pot of boiling, salted water, cook bow ties per package directions.

In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.

Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.


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