Ingredients
- 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)
Directions
- 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
