Farfalle Pasta with Artichoke Hearts

1 (16 ounce) package farfalle (bow tie) pasta

2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped

¼ cup chopped walnuts

3 tablespoons shredded Parmesan cheese

3 tablespoons extra-virgin olive oil

1 lemon, juiced

1 tablespoon dried basil

1 teaspoon dried oregano

salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.

Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.