now including a recipe (credit to Chloe Coscarelli):
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1 pound orecchiette (or gluten-free pasta)
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1 (14-ounce) can artichoke hearts, drained (can also use marinated or frozen and thawed)
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1 cup packed fresh Italian parsley
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3/4 cup walnuts
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1 garlic clove
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1 tablespoon lemon juice
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1 & 1/4 teaspoons sea salt
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1 teaspoon freshly ground black pepper
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1/2 cup olive oil
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1/2 cup water
Bring a large pot of salted water to a boil. Add orecchiette and cook according to package directions. Drain, rinse with cold water, and return to the pot.
In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water until combined. Do not overprocess; leave a bit of texture to the sauce.
Toss pasta with sauce and season to taste.
(note: I used pistachios instead of walnuts, and farfalle instead of orecchiette. it was still delicious!)
