Sandra Lee Bow Ties with Artichoke Pesto

fast and easy

8 ounces bow tie pasta

2 jars (6.5 oz) marinated artichoke hearts, drained

1/2 cup chopped walnuts

2 tbsp grated parmesan cheese

1 tsp lemon juice

3 tbsp extra virgin olive oil

salt and pepper

2 tbsp chopped fresh basil

In a large pot of boiling salted water, cook bow ties according to package directions. In food processor, combine artichoke hearts, walnuts, parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a course paste. Transfer pesto to a large bowl. Season to taste with salt and pepper.

Drain pasta and add pesto in bowl. Toss to coat. Stir in basil. Serve hot with grated parmesan cheese.