Best 2 Farfalle Pasta With Artichoke Hearts Recipes

Indulge in the delectable flavors of Farfalle Pasta with Artichoke Hearts, a symphony of textures and tastes that will tantalize your palate. This delightful dish features tender farfalle pasta, also known as bow-tie pasta, perfectly cooked and tossed in a creamy sauce infused with the savory goodness of artichoke hearts. The addition of sun-dried tomatoes adds a touch of tangy sweetness, while Parmesan cheese lends a nutty richness that elevates the overall flavor profile. Discover two variations of this culinary masterpiece - a classic white sauce version and a vibrant pesto sauce version. Both recipes offer step-by-step instructions, ensuring a hassle-free cooking experience. Whether you prefer the creamy elegance of the white sauce or the vibrant freshness of the pesto sauce, this dish promises a delightful culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE & LEMON PASTA

Artichoke & Lemon Pasta image

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

Steps:

Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS

Farfalle With Artichokes, Peas, Favas and Onions image

The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.

Provided by Martha Rose Shulman

Categories dinner, weekday, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving

Steps:

Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams

Tips:

Use the right type of pasta: Farfalle pasta is a great choice for this recipe because it holds the sauce well and has a good texture. If you don't have farfalle pasta, you can use another short pasta shape, such as penne or rotini.
Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and won't hold the sauce as well.
Don't overcrowd the pan: When cooking the pasta, make sure to use a large pot so that the pasta has plenty of room to move around. Overcrowding the pan will make it difficult for the pasta to cook evenly.
Use fresh artichoke hearts: Canned artichoke hearts can be used in a pinch, but fresh artichoke hearts are much more flavorful. If you can, try to find fresh artichoke hearts at your local grocery store or farmers market.
Sauté the artichoke hearts and sun-dried tomatoes before adding them to the sauce: This will help to bring out their flavor and make them more tender.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Use a high-quality extra virgin olive oil for the best results.
Season the sauce to taste: Be sure to taste the sauce before serving and adjust the seasoning if needed. You may want to add more salt, pepper, or red pepper flakes to taste.

Conclusion:

This farfalle pasta with artichoke hearts recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of farfalle pasta, artichoke hearts, sun-dried tomatoes, and Parmesan cheese is flavorful and satisfying. This recipe is also a great way to get your daily dose of vegetables. The artichoke hearts and sun-dried tomatoes add a pop of flavor to the dish, while the Parmesan cheese adds a touch of richness. Serve this pasta with a side salad and a glass of wine for a complete meal.