Ingredients27 m servings 459 cals
- 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.
Per Serving: 459 calories; 15.7 g fat; 67.5 g carbohydrates; 15.1 g protein; 2 mg cholesterol; 269 mg sodium. Full nutrition
ReviewsRead all reviews 14
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...