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



  1. In large pot of boiling, salted water, cook bow ties per package directions.
  2. 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.
  3. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.