Artichoke Bow Ties

Artichoke Bow Ties

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Makes: 4 servings

Start to Finish: 20 minutes

  • 8 ounces bow tie pasta, (approximately half a box), Barilla®

  • 2 jars (6.5 ounces each) marinated artichoke hearts, drained, Mezzetta®

  • 1⁄4 cup chopped walnuts, Diamond®

  • 2 tablespoons grated Parmesan cheese, DiGiorno®

  • 1 teaspoon lemon juice, ReaLemon®

  • 3 tablespoons extra virgin olive oil

  • Salt and ground black pepper

  • 2 tablespoons chopped fresh basil




In a large pot of boiling salted water, cook bow ties according to package directions. In food processor, combine artichoke hearts, walnuts, Parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a coarse paste. Transfer pesto to a large bowl. Season to taste with salt and pepper.

Drain pasta and add to pesto in bowl. Toss to coat. Stir in basil. Serve hot with additional grated Parmesan cheese.

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