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Farfalle Pasta with Artichoke Hearts

Rated as 4.76 out of 5 Stars
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."
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Ingredients

27 m servings 459
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 459 calories; 15.7 67.5 15.1 2 269 Full nutrition

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Reviews

Read all reviews 15
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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...

Try using fresh basil & oregano. Try fresh chives or pine nuts instead of walnuts.

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 ...