READY IN 27 mins

Farfalle Pasta with Artichoke Hearts

Read Reviews (3)

"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." — Chairman James

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 12 mins
READY IN 27 mins

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!

—dogrescue

See full review »

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!

—Marianne

See full review »

3 Ratings

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!

—3boysnagirl

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine

Creamy Artichoke Pasta

Quick Artichoke Pasta Salad

Pasta Siciliano

Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta

Teena's Spicy Pesto Chicken and Pasta

Farfalle Festival

Fried Artichoke Hearts with Marinara

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.

Nutritional Information

Farfalle Pasta with Artichoke Hearts

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 459
Calories from Fat: 142

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 2g 10 %
Cholesterol 2mg < 1 %
Sodium 333mg 13 %
** Potassium 164mg 5 %
Total Carbohydrates 67.5g 22 %
Dietary Fiber 7.1g 29 %
Protein 15.1g 30 %
** Sugars 1.2g
** Vitamin A 2 %
** Vitamin C 47 %
** Calcium 10 %
** Iron 31 %
** Thiamin 41 %
** Niacin 48 %
** Vitamin B6 10 %
** Magnesium 17 %
** Folate 81 %

* 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.