Artichoke Walnut Pasta

This is a recipe that I ripped out of a magazine a long time ago and keep in a folder with many others. I have made it so many times that I don’t really need the pages for the recipe but I keep it so it reminds me to cook it. I just made it the other day (sorry, no photos) and thought I would share it because it is so easy. My variation: I find that the raw garlic is too powerful for me so I cook it with a little of the oil and then toss in all of the other ingredients. I don’t drain the artichokes because it adds a little more flavor but I have also made it with fresh, steamed artichokes. Don’t forget to toast the walnuts, it really makes a difference.


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