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Farfalle with Artichokes

5 star rating
 

Submitted by: monsterdesignstudio

 

Photo by: LaurenB248

Bow tie-shaped pasta side dish is tossed with a mixture of quartered canned artichoke hearts, herbs & garlic, and sprinkled with parmesan.
 

Ingredients

  • 1 pound farfalle pasta
  • 2 teaspoons salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup butter
  • 6 cloves garlic, chopped
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh Italian parsley
  • 3 cans (8 oz each) artichoke hearts, drained and quartered
  • 1/2 cup grated parmesan cheese

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Method

Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, then drain. Meanwhile, in a very large skillet over medium heat, stir oil and butter together until combined. Mix in the garlic, basil, parsley and artichokes; cook for 5 minutes. Turn off the stove, add pasta to the skillet, toss. Serve topped with grated parmesan.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: monsterdesignstudio ()

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