Recipe courtesy of Sandra Lee
Bow Ties with Artichoke Pesto
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 3 mg
- Sodium
- 358 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 3 mg
- Sodium
- 358 mg
Ingredients
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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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