Best 6 Farfalle Pasta With Artichoke Hearts Recipes

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Welcome to the world of culinary delights! In this article, we will embark on a journey to explore the tantalizing flavors of farfalle pasta elegantly paired with the vibrant artichoke hearts. We will uncover the secrets of crafting this delectable dish, promising an unforgettable dining experience. Whether you are a seasoned chef or a novice cook, this article will provide you with the essential knowledge and guidance to create a masterpiece that will impress your taste buds and leave you craving for more. From selecting the perfect pasta to choosing the freshest artichoke hearts, we will provide you with all the tips and tricks to ensure a successful cooking adventure. So, get ready to tantalize your palate with this extraordinary combination of farfalle pasta and artichoke hearts.

Check out the recipes below so you can choose the best recipe for yourself!

FARFALLE PASTA WITH ARTICHOKE HEARTS



Farfalle Pasta with Artichoke Hearts image

Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.

Provided by Chairman James

Categories     Italian Recipes

Time 27m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
¼ cup chopped walnuts
3 tablespoons shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
1 lemon, juiced
1 tablespoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
  • Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 67.5 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 268.5 mg, Sugar 1.2 g

FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S



Farfalle With Artichokes & Shrimp in Parmesan Garlic Cream S image

This is an adaptation of an adaption of a Naked Chef recipe. One of my faves, since it's pretty simple. You can use fresh artichokes if you want, but I use the canned one.

Provided by Pamelamb

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) can water-packed artichoke hearts
2 tablespoons extra virgin olive oil (EVOO)
1 large garlic clove, finely chopped
1 tablespoon chopped fresh thyme
1 lemon wedge, juice of
1 cup fat-free half-and-half
1/2 tablespoon chopped of fresh mint
5 ounces grated parmesan cheese
salt & freshly ground black pepper
1 lb farfalle pasta
3/4 lb shrimp, cooked and deveined

Steps:

  • Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
  • Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
  • Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
  • Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
  • Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

FETTUCCINE WITH ARTICHOKE HEARTS



Fettuccine With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 package frozen artichoke hearts, defrosted
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 ounces fresh mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons finely minced Italian parsley
9 to 10 ounces fresh fettuccine
Freshly grated Parmesan cheese

Steps:

  • Spread the artichoke hearts on paper towels to dry them thoroughly.
  • Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
  • Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
  • Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
  • Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES



Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes image

A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

Provided by mlao77

Categories     One Dish Meal

Time 45m

Yield 4-6 1 1/2 cup servings, 4-6 serving(s)

Number Of Ingredients 22

3/4 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/2 teaspoons salt
3/4 teaspoon pepper
olive oil
3 -5 garlic cloves, smashed
1 large onion, finely chopped
1 1/2 cups sun-dried tomatoes, roughly chopped
1 teaspoon red pepper flakes (more if desired)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (16 ounce) can artichoke hearts, chopped in half
1/2 lemon
1/2 cup white wine
1 cup sliced mushrooms
3/4-1 cup chicken broth
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup fresh Italian parsley, chopped
1/2 cup basil, chopped (for garnish) (optional)
1 lb farfalle pasta, cooked al dente (bow tie, or whatever kind you prefer)

Steps:

  • Season the cut-up chicken pieces with the salt and pepper.
  • Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
  • Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
  • Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
  • Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
  • Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
  • Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
  • Add the chicken broth and carefully stir the mixture.
  • Add the cooked pasta to the chicken and toss carefully.
  • Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS



Farfalle With Artichokes, Peas, Favas and Onions image

The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Juice of 1 lemon
4 medium or 2 large artichokes, or 8 baby artichokes
2 tablespoons extra virgin olive oil
1/2 pound spring onions or scallions, white and light green parts only, finely chopped
Salt and freshly ground black pepper to taste
2 pounds fava beans, shelled and skinned
2 cups shelled peas (about 2 1/2 pounds fresh peas in the pod)
2 teaspoons chopped mint
3/4 pound farfalle
Freshly grated Parmesan or Pecorino (or a combination) for serving

Steps:

  • Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
  • Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
  • Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams

Tips:

  • Choose the right pasta: Farfalle, also known as bow-tie pasta, is a great choice for this recipe because it holds the sauce well. You can also use other short pasta shapes, such as penne or fusilli.
  • Use fresh artichoke hearts: Fresh artichoke hearts have a more delicate flavor than canned or frozen artichoke hearts. If you can't find fresh artichoke hearts, you can use canned or frozen artichoke hearts that have been thawed and drained.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian. It refers to the ideal texture of cooked pasta, which should be slightly firm to the bite.
  • Don't overcook the artichoke hearts: Artichoke hearts should be cooked until they are tender but still have a slight crunch.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe. It has a fruity flavor that will complement the other ingredients.
  • Season the dish to taste: Add salt, pepper, and red pepper flakes to taste. You can also add a squeeze of lemon juice or a handful of chopped parsley.

Conclusion:

Farfalle pasta with artichoke hearts is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover artichoke hearts. With its vibrant colors and flavors, this dish is sure to impress your family and friends.

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