Bow Ties with Artichoke Pesto

Made this recipe for my birthday, May 27, 2009.
  • 1 pound box bow tie pasta
  • 2 (6.5-ounce) jars marinated artichoke hearts, drained
  • 1 teaspoon lemon juice
  • 2 tablespoons grated Parmesan, plus more for serving
  • 1/4 cup chopped walnuts
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Grated Parmesan, for serving
Directions

In large pot of boiling, salted water, cook bow ties per package directions.
In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick 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. Serve hot with grated Parmesan.

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