Photo: Bow Ties with Artichoke Pesto Recipe
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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By sjescobar
Kingsville, TX
on December 16, 2010
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Very disappointing, was a total flop with the family. Hopefully I can salvage the leftover with some garlic and half & half. It definitely needs help :(
By ANGELASTEINER
PALM HARBOR, 48
on July 04, 2010
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EVERYONE LOVED IT
By my kitchen 11797741
on May 22, 2010
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THIS ARTICHOKE RECIPE....LEFT ART A CHOCKIN....YUK!!!!!
Read all 11 reviews