Farfalle with Artichokes

Bow tie-shaped pasta side dish is tossed with a mixture of quartered canned artichoke hearts, herbs & garlic, and sprinkled with parmesan.

Ingredients:

• 1 pound farfalle pasta
• 2 teaspoons salt
• 1/4 cup extra virgin olive oil
• 1/4 cup butter
• 6 cloves garlic, chopped
• 2 Tablespoons chopped fresh basil
• 2 Tablespoons chopped fresh Italian parsley
• 3 cans (8 oz each) artichoke hearts, drained and quartered
• 1/2 cup grated parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, then drain. Meanwhile, in a very large skillet over medium heat, stir oil and butter together until combined. Mix in the garlic, basil, parsley and artichokes; cook for 5 minutes. Turn off the stove, add pasta to the skillet, toss. Serve topped with grated parmesan.

Number of Servings: 6-8