Farfalle pasta salad

★★★★★ 1 Review
caroltonyan avatar
By carol tonyan
from dooeyville, CA

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.

serves 6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients

  • 1 md
    zest and juice from lemons
  • 2
    garlic cloves
  • 3/4 tsp
    pepper
  • 3/4 tsp
    salt
  • 1/4 c
    olive oil
  • 1 jar
    (16 oz.) roasted red bell peppers rinsed and drained
  • 3/4 lb
    artichokes, canned in water or frozen
  • 12 oz
    farfalle pasta
  • 1 c
    ground almonds (coarsely ground divided)
  • 1/2 c
    flat leaf parsley
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How To Make

  • 1
    Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
  • 2
    Chop artichokes and add to bowl and marinate for 30 minutes.
  • 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.
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