Bow Ties with Artichoke Pesto

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 servings
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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


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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