| | Bow Tie Pesto 2 cups of tightly packed fresh basil
1 1/2 cups of freshly grated parmesan cheese
One 1 3/4 ounce jar of pine nuts
3 cloves garlic, halved
2/3 cup of olive oil
One 16 ounce package of bow tie pasta, cooked
One 14 ounce can of artichoke hearts, rinsed, drained and quartered
1/2 cup of oil packed dried tomatoes, cut into thin strips |
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Position knife blade in a food processor bowl, add the first 4 ingredients. Process until smooth, stopping once to scrape down sides. Pour the olive oil through the food chute with the processor running, process until smooth. Set pesto mixture aside. Place the pasta in a large bowl. Add 1 1/2 cups of pesto mixture and artichoke hearts. Reserve the remaining pesto mixture for another use. Sprinkle the pasta with tomatoes and serve hot or cold. Makes 8 servings |
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