Bow Ties with Artichoke Pesto

1. 1

   In large pot of boiling, salted water, cook bow ties per package directions.

2. 2

   In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds.

3. 3

   Slowly drizzle in olive oil until mixture becomes a thick paste.

4. 4

   Transfer pesto to a large bowl.

5. 5

   Season, to taste, with salt and pepper.

6. 6

   Drain pasta and add to pesto in bowl.

7. 7

   Toss to coat.

8. 8

   Serve hot with grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.