Bowtie Pasta with Maine Lobster Butter, Tomato, Artichokes, Lemon and Garlic


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  • 1 pound of bowtie pasta, or you can substitute penne or linguine
  • 1 cup cherry tomatoes
  • Fresh basil leaves (about 15 leaves)
  • 8 oz fresh baby artichoke hearts or canned (non-marinated)
  • 2 tsp fresh lemon juice
  • 3 fresh garlic cloves, minced
  • 3 tbsp Maine Lobster Butter
  • Pinch or two of sea salt (optional and to taste)
  • Freshly ground black pepper (optional and to taste)


  • Cook pasta per package directions until al dente.
  • While pasta is cooking, slice cherry tomatoes in half and keep to side.
  • Dice the artichoke hearts into bite size pieces and keep to the side.
  • Finely mince the garlic and keep to side.
  • In a medium saucepan over low heat, add the Maine Lobster Butter (1 and ½ of the butter disks) and let it melt.
  • Add the garlic first and let sear, being careful not to burn.
  • Add the tomatoes and artichoke hearts, stirring frequently. Allow the tomatoes to release their juices and become wilted.
  • When pasta is done cooking, drain, and immediately add to bowl.
  • Pour the sauce pan contents over the pasta and toss well. Add salt and pepper to taste.
  • Garnish with fresh basil and enjoy!

Additional garnish suggestions:  Sprinkle with fresh grated mozzarella or parmesan

Pairing suggestions:  This delicious dish pairs well with a Sauvignon Blanc or a Pilsner