All of my life I've loved artichoke hearts. Not too fond of messing with the whole artichokes, but love the hearts. Thanks to the March 2010 issue of Southern Living, I've found an incredible way to create a lovely creamy sauce for pasta - with artichoke hearts.
Pasta with Artichoke Heart and Pecan Sauce
8 oz farfalle
2/3 c toasted pecans
1/4 c chopped parsley
1 t lemon zest (I accidentally left this out)
1 14 oz can artichoke hearts, drained
1/3 c finely grated romano cheeese
3 oz low fat cream cheese, softened
3 T olive oil
2 cloves garlic, finely diced
Bring the pasta water to a rolling boil. While it's coming to a boil, toast the pecans. Put the artichoke hearts, romano cheese, cream cheese, olive oil and garlic in the bowl of a food processor. Whirl them until the sauce is nice and creamy. Drain the pasta and toss it with the artichoke heart sauce. Top it with the toasted pecans, the parsley and lemon zest. Serve with finely grated romano cheese.