Farfalle with Artichokes al Cartoccio

• 3/4 cup part-skim ricotta cheese
• 1/4 cup chopped fresh chives
• 1 clove garlic, minced (1 tsp.)
• 4 oz. farfalle (bow tie) pasta
• 5 tsp. olive oil, divided
• 4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
• 12 cherry or grape tomatoes, halved
• 16 small black olives
• 2 Tbs. sliced green olives, optional

1. Preheat oven to 400F.
2. Cut 4 15-inch lengths of parchment paper, and fold each in half.
3. Set aside.
4. Whisk together ricotta, chives, and garlic.
5. Season with salt and pepper, if desired.
6. Cook pasta according to package directions, then drain, and toss with 1 tsp.
7. oil.
8. Open folded parchment sheets like a book, and spread heaping 1/2 cup pasta to one side of crease on each sheet.
9. Top each serving with 3 Tbs.
10. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1 1/2 tsp.
11. sliced green olives (if using), and 1 tsp.
12. oil.
13. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see Classic French Fold, below).
14. Transfer packets to large baking sheet, and bake 15 minutes.
15. Let stand 2 minutes before serving.
16. Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease.
17. Fold empty side over food so ends meet.
18. Crimp and seal matched edges with small overlapping diagonal folds.

ricotta cheese, fresh chives, clove garlic, pasta, olive oil, artichokes, cherry, black olives, green olives

Taken from www.vegetariantimes.com/recipe/farfalle-with-artichokes-%e2%80%a8al-cartoccio/ (may not work)