Author Notes
Using Migliarese's Organic Dressing with Extra Virgin Olive Oil in Rosemary flavor - perfect for dressing up any pasta dish this summer! —Veglio Wine
Ingredients
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8 ounces
multigrain farfalle
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1
lemon - juice and zest
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2 teaspoons
Migliarese Organic Dressing with Extra Virgin Olive Oil - Rosemary
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1
13 oz can artichoke hearts packed in water
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8 ounces
fresh part-skim mozzarella cheese, chopped
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1/4 cup
chopped bottled roasted red bell pepper
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1/4 cup
chopped fresh parsley
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1/2 cup
frozen peas
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1/2 cup
diced tomatoes
Directions
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Cook pasta according to package instructions, omitting salt and fat.
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While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
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Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
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