Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.
Preparation Time
15 mins
Cooking Time
12 mins
Total Time
27 mins
Calories
459 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
Step 2
Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.
Ingredients
¼ cup chopped walnuts
1 lemon, juiced
1 tablespoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
