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!

 

5 Ratings

Sep 14, 2013

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!

 
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!

 

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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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