Best Bow Ties With Artichokes And Peas Recipes

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BOW TIES WITH ARTICHOKE PESTO



Bow Ties with Artichoke Pesto image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 pound box bow tie pasta
2 (6.5-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
1 teaspoon lemon juice (recommended: ReaLemon)
2 tablespoons grated Parmesan, plus more for serving
1/4 cup chopped walnuts
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Grated Parmesan, for serving

Steps:

  • In large pot of boiling, salted water, cook bow ties per package directions.
  • In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
  • Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BROCCOLI AND BOW TIES



Broccoli and Bow Ties image

Provided by Ina Garten

Categories     main-dish

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
  • To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS



Bow Tie Pasta With Artichokes and Mushrooms image

Make and share this Bow Tie Pasta With Artichokes and Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

10 -12 ounces bow tie pasta
8 ounces white mushrooms, cleaned and quartered
1 (14 ounce) can artichoke hearts, drained (reserve liquid)
8 ounces soft low-fat cream cheese (Neufchatel)
2 tablespoons lemon juice
fresh ground pepper, to taste
1/4 cup grated parmesan cheese
1/3 cup toasted wheat germ
1/4 cup chopped fresh parsley

Steps:

  • Prepare pasta according to the package directions; cook until al dente.
  • Spray a large skillet with cooking oil spray and heat skillet over high heat.
  • Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
  • Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
  • Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
  • Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
  • Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
  • Drain pasta when it is done.
  • Add pasta and sauce to a serving bowl; mix well.
  • Sprinkle with parmesan cheese, wheat germ, and parsley.
  • Serve right away.

BROCCOLI WITH BOW TIES AND PEAS



Broccoli with Bow Ties and Peas image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

8 cups broccoli florets (4 heads)
Kosher salt
1/2 pound farfalle (bow tie) pasta
1 1/2 cups frozen peas, thawed
4 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
2 lemons, zested using a strip zester
1/2 teaspoon freshly ground black pepper
Juice of 2 lemons
1 cup freshly grated Parmesan cheese
1/4 cup toasted pignoli (pine) nuts

Steps:

  • Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

BOW TIES WITH ARTICHOKES AND PEAS



Bow Ties with Artichokes and Peas image

Number Of Ingredients 9

1 pound baby artichoke hearts
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
salt and freshly ground black pepper
2 cups fresh peas or 1 (10-ounce) package frozen
1/2 cup chopped fresh basil or flat-leaf parsley
1 pound farfalle
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1 With a large knife, trim off the top 1 inch of the artichokes. Rinse them well under cold water. Bend back and snap off the small leaves around the base. With scissors, trim the pointed tops off the remaining leaves. Peel off the tough outer skin of the stems and around the base. Cut the artichokes in half. Use a small knife with a rounded tip to scrape out the fuzzy leaves in the center. Thinly slice the artichokes. 2 Pour the olive oil into a skillet large enough to hold the cooked pasta. Add the onion and garlic and cook, stirring occasionally, over medium heat 10 minutes. Add the artichokes and 2 tablespoons water. Add salt and pepper to taste. Cook 10 minutes or until the artichokes are tender. 3 Stir in the peas. Cook 5 minutes or until the peas are tender. Remove from the heat and stir in the basil. 4 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Toss the pasta with the artichoke sauce and a little of the cooking water if needed. Add a drizzle of extra-virgin olive oil and toss again. Toss with the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BOW TIES WITH CHICKEN AND PEAS



Bow Ties With Chicken and Peas image

Make and share this Bow Ties With Chicken and Peas recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces bow tie pasta
2 cups cooked chicken, coarsely chopped or 2 cups precooked diced chicken
10 ounces frozen peas, defrosted
10 1/2 ounces cream of chicken soup
1/2 cup low-fat milk
1/2 teaspoon dried rosemary or 1/2 teaspoon thyme
1/4 teaspoon pepper
1/2 cup parmesan cheese, grated

Steps:

  • Heat oven to 425 degrees.
  • Cook pasta in a large pot according to package directions.
  • Drain.
  • Put pasta into a casserole dish.
  • Add chicken, peas, soup, milk, rosemary, and pepper.
  • Mix thoroughly but gently.
  • Sprinkle with parmesan.
  • Bake for 10 minutes, or until heated through and cheese is lightly browned.

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