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Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts - drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives -- For Garnish