Ingredients
1 6 1/2 oz jar marinated artichoke hearts, drained and chopped
1 c diced red bell peppers, raw or roasted
1/2 c olives chopped, pitted green &/or black
1/2 c walnuts toasted, chopped
3/4 c loosely packed fresh basil leaves, chopped (about 1/3 c)
1 T minced garlic
3/4 c extra virgin olive oil
1/3 c freshly grated Pecorino or Parmesan cheese, plus extra
1 tsp finely grated lemon zest
few drops lemon juice
freshly ground pepper
12 oz dried conchiglioni or other shell pasta
Preparation
Combine all ingredients except pasta. Can be stored, covered, up to 3 days in refrigerator but bring to room temperature before using.
Cook pasta in boiling water until al dente. Drain and toss with the sauce. Serve immediately with additional cheese, if desired.
