Farfalle Pasta with Artichoke Hearts

Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
• 1/4 cup chopped walnuts
• 3 tablespoons shredded Parmesan cheese
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• Salt and ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.

Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.