Bow Ties with Artichoke Pesto

Ingredients

• 1 pound box bow tie pasta
• 2 (6.5-ounce) jars marinated artichoke hearts
• drained (recommended: Mezzetta)
• 1 teaspoon lemon juice (recommended: ReaLemon)
• 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

Instructions

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.
5. Season, to taste, with salt and pepper.
6. Drain pasta and add to pesto in bowl.
7. Toss to coat.
8. Serve hot with grated Parmesan.