Bow Tie Pesto

[Guest guest]

Bow Tie Pesto

 

2 cups tightly packed fresh basil

1 1/2 cups freshly grated parmesan cheese

1 1 3/4 ounces pine nuts

3 cloves garlic, halved

2/3 cup olive oil

1 16 ounce package bow tie pasta, cooked

1 14 ounce can artichoke hearts, rinsed, drained and quartered

1/2 cup oil packed dried tomatoes, cut into thin strips

 

Position knife blade in a food processor bowl, add the first 4 ingredients.

Process until smooth, stopping once to scrape down sides. Pour the olive oil

through the food chute with the processor running, process until smooth. Set

pesto mixture aside. Place the pasta in a large bowl. Add 1 1/2 cups of pesto

mixture and artichoke hearts. Reserve the remaining pesto mixture for another

use. Sprinkle the pasta with tomatoes and serve hot or cold.

Makes 8 servings