This easy dish combines whole wheat pasta with a delicious homemade pesto sauce. Combine cherry tomatoes, walnuts, basil, and artichoke hearts in a food processor to create a creamy sauce to pour over cooked farfalle pasta. Smart Recipes, Vegetarian Recipes, Grains Recipes, Recipes Grains Vegetarian Walnut Pesto Pasta Walnut Pesto Pasta Recipe | PT15M Serves 4 Ingredients: 8 Ounce Whole-Wheat Pasta 0.5 Cup Unsalted Walnuts 0.25 Cup Fresh Mint 0.5 Cup Basil 0.25 Teaspoon Freshly Ground Black Pepper 1 Tablespoons Fresh Lemon Juice 1.5 Tablespoons Extra Virgin Olive Oil 2 Cups Grape Tomatoes 0.5 Pound Frozen Artichoke Hearts 0.125 Tablespoon Sea Salt In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes or according to package directions. Drain well, reserving about 1/2 cup of the cooking liquid. Meanwhile for pesto, in a food processor, add walnuts, fresh herbs, Parmesan and black pepper and pulse till chopped roughly. Add lemon juice and pulse till combined. Add oil and pulse till a thick and slightly chunky pesto forms. Return the drained pasta into the pan on low heat. Add tomatoes, artichokes and pesto and stir to combine. For more moisture, add reserved cooking liquid 1 tablespoon at a time. Cook for about 2 minutes. Season with salt and pepper and serve hot.

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