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

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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. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
3. Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.