Bow Ties With Artichokes And Peas Recipes

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• 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.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BOW TIES WITH ARTICHOKES AND PEAS

Steps:

• 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS

Steps:

• Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
• Cook until al dente, about 6 minutes.
• Drain and place in large bowl.
• Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
• Toss well.
• Add tuna crumbled with a fork.
• Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
• Toss and garnish with fresh parsley.
• Serve and enjoy!

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.