Bow Ties with Artichoke Pesto

Ingredients

• 1 pound bow tie pasta 
• 1 teaspoon juice of lemon recommended: ReaLemon
• 13 ounce marinated artichoke hearts drained recommended: Mezzetta
• 3 tablespoons olive oil extra-virgin
• 2 tablespoons parmesan grated plus more for serving
• 6 servings parmesan grated for serving
• 6 servings salt and pepper black freshly ground
• 0.3 cup walnuts chopped

Equipment

• food processor
• bowl
• pot

Directions

1. In large pot of boiling, salted water, cook bow ties per package directions.
2. In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds.
3. Slowly drizzle in olive oil until mixture becomes a thick paste.
4. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
5. Drain pasta and add to pesto in bowl. Toss to coat.
6. Serve hot with grated Parmesan.