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