Farfalle With Crawfish and Artichokes


  • 1 pound farfalle
  • 2 teaspoons olive oil
  • 4 cloves garlic, peeled and minced
  • 4 teaspoons seeded and minced jalapeno
  • 4 tablespoons, plus 2 teaspoons chopped Italian parsley
  • 4 raw artichoke hearts, very thinly sliced
  • 1 pound cooked crawfish tails
  • 4 plum tomatoes, seeded and diced small
  • 6 tablespoons, plus 2 teaspoons chopped fresh mint
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      567 calories; 5 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 35 grams protein; 129 milligrams cholesterol; 700 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Bring a large pot of salted water to a boil. Add farfalle and cook until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often. Stir in the crawfish tails, cover and cook until heated through, about 4 minutes. Toss in tomatoes and 6 tablespoons of mint and cook for 1 minute.
  2. Place the pasta in a large bowl and toss in the crawfish mixture. Add the lemon juice, salt and pepper and mix well. Divide among 4 plates and garnish with the remaining parsley and mint. Serve immediately.

20 minutes

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