Ingredients
- 200 g Farfalle
- 1 Cup Calabrian Olive Mosaic, halved
- 1 Cup Artichoke hearts, quartered
- 2 Garlic cloves, minced
- 1/4 Cup Organic Extra Virgin Olive Oil
- 1 Lemon juice and zest
- 1/4 Cup Grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
Cook the Pasta:
1. Cook the farfalle according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
2. In a large skillet, heat the Organic Extra Virgin Olive Oil over medium heat.
3. Add the minced garlic and sauté until fragrant.
4. Add the artichoke hearts and cook until tender.
5. Add the Calabrian Olive Mosaic and cook for another 2-3 minutes.
Combine the Ingredients:
6. Add the cooked farfalle to the skillet and mix well to coat with the dressing.
7. Season with lemon juice, zest, salt, and pepper.
Serve:
8. Garnish with grated Parmesan (if desired) and fresh parsley before serving.
— Preparation Time: 18-20 minutes
