farfalle pasta salad

Name: Farfalle pasta salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 medium zest and juice from lemons; 2 - garlic cloves; 3/4 teaspoon(s) pepper; 3/4 teaspoon(s) salt; 1/4 cup(s) olive oil; 1 jar(s) (16 oz.) roasted red bell peppers rinsed and drained; 3/4 pound(s) artichokes, canned in water or frozen; 12 ounce(s) farfalle pasta; 1 cup(s) ground almonds (coarsely ground divided); 1/2 cup(s) flat leaf parsley

(1 RATING)

14 Pinches

carol tonyan

dooeyville, CA

Updated on Jun 30, 2013

You can change this by replacing the almonds with Parmesan cheese if you are not vegan. I took a version of this recipe from Sunset Magazine and tried it. I thought it was delicious.

Rate

No Image

prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 medium zest and juice from lemons
2 - garlic cloves
3/4 teaspoon pepper
3/4 teaspoon salt
1/4 cup olive oil
1 jar (16 oz.) roasted red bell peppers rinsed and drained
3/4 pound artichokes, canned in water or frozen
12 ounces farfalle pasta
1 cup ground almonds (coarsely ground divided)
1/2 cup flat leaf parsley

How To Make farfalle pasta salad

Step 1

Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.

Step 2

Chop artichokes and add to bowl and marinate for 30 minutes.
Step 3

Meanwhile, cook pasta as directed. Drain and save 2 cup of pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup of almonds. Mix in a little pasta water if needed to loosen. Serve with remaining almonds.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes