Farfalle Pasta with Artichoke Hearts

Farfalle Pasta with Artichoke Hearts

Chairman James 2

"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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27 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 ...

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 ...

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 ...

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 bec...

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 u...

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. Ne...

I pretty much altered this entire recipe, but it was so delicious! I used a whole box of bow tie pasta, 24oz of marinated artichoke hearts, juice of 1 1/2 lemons, and added Aidells chicken apple...

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 ...

I enjoyed this super easy dinner. I didn't have the marinated artichokes so I used an 8.5 oz can of whole artichoke hearts which I sliced in half and pan fried with three cloves of garlic minc...