Bow Ties with Artichoke Pesto

Name: Bow Ties with Artichoke Pesto
Prep time: 5 min
Cook time: 10 min
Total time: 15 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

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 6

Author : Sandra Lee

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Ingredients

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1 pound box bow tie pasta2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)1 teaspoon lemon juice (recommended: ReaLemon)2 tablespoons grated Parmesan, plus more for serving1/4 cup chopped walnuts3 tablespoons extra-virgin olive oilSalt and freshly ground black pepperGrated Parmesan, for serving

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Instructions

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Step 1

In large pot of boiling, salted water, cook bow ties per package directions.

Step 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.

Step 3

Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.