Farfalle Pasta with Artichoke Hearts Recipe - Allrecipes.com
Farfalle Pasta with Artichoke Hearts Recipe
  • READY IN 27 mins

Farfalle Pasta with Artichoke Hearts

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    27 mins

Directions

  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.
  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.
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Reviews More Reviews

Jun 16, 2012

Yum, James. :) Good recipe with minimal changes. Instead of draining the marinated artichoke hearts liquid, I used it all up in addition to the evoo. I had a bunch of grape tomatoes, so I cut them all in half, rubbed with a wee bit of evoo, sprinkled a bit of salt on them and roasted them for a few minutes. It really brought a nice sweetness with their natural sugars. I also chopped some Kalamata olives which bring that great savory/salty bite. This was really good James!

 
Jul 17, 2012

The only thing I did different was to use fusilli rather than farfalle because that is what I had on hand and needed to use up (sorry!). This was very tasty. I think that the next time I will grind some of the walnuts fine and then leave some chopped. I highly recommend using freshly grated pecorino romano cheese. This was pretty much cool by the time I served it, and all I know is that hubby wanted more----a sure sign of a keeper in this household. Thanks so much for this recipe!

 
Jan 14, 2015

I used chopped pistachio nuts instead (having no walnuts). I cut down a little on the olive oil and lemon juice since I used the marinade from the artichoke hearts. Chopped fresh tomato or tuna or a little cooked chicken can be added as well. Thank you for this teriffic recipe James!

 
Aug 15, 2012

Pretty much just followed the recipe as is, though I did add some grilled chicken (which I marinated in the juice from the artichokes). And I used pecorino romano cheese instead of parmesan because that's what I had on hand! Really good and even my very picky-eater kid like it!

 
Jan 14, 2015

I decided to try this because I had all the ingredients and it looked simple and quick to prepare on a week night. I am so glad I did! It was a great side dish for my grilled chicken breasts. Next time I will add some grape tomatoes and fresh broccoli florets..maybe even green pepper strips.

 
Aug 14, 2014

I have to admit that I don't usually use recipes from this site that have less than 40 reviews because I'm afraid of wasting food and more often than not when I follow a recipe exactly without using the changes that other reviewers have suggested, I'm usually very disappointed with the results. But, I had all of the ingredients for this recipe so I decided to give it a go because if it wasn't good then I was only really wasting a box of pasta and some artichokes. I'm SO happy I tried this because it is delicious! I will absolutely save this recipe and make it often. Thank you for sharing, James!

 
Jan 21, 2015

This is very good. I followed the recipe as stated. The dear wife had some for lunch and wanted some again for supper. It should be even better tomorrow after all of the flavors have had chance to meld. Thanks for the great recipe Chairman James.

 
Jan 14, 2015

Delicious is all I have to say!

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 67.5 g
  • 22%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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