While the spring plants in my garden grow, we are still enjoying our harvest of Jerusalem artichokes.

Just when I thought I had run out of interesting new uses for them, I found Guy Fieri’s Fieri Farfalle Salad.  This was so full of flavor!  And the roasted Jerusalem artichokes really shone as stars. 

I altered the recipe for the pesto.  The original recipe called for a red pepper-arugula pesto, which I am sure was phenomenal. I happened to have some of my avocado pesto in the fridge, so I added pureed roasted red pepper and balsamic vinegar.  It worked incredibly well (I honestly did not think it would).  Since I cannot find my recipe for the avocado pesto, I am including Guy’s original.  But feel free to play around with this.  As I said, the Jerusalem artichokes are the star.

Another note – this was great the next day cold straight form the fridge.  The flavors were even better!!

Fieri Farfalle Salad

From Guy Fieri

3 cups Jerusalem artichokes or sunchokes (about 1 1/2 pounds total) (from the garden)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
Roasted Red Bell Pepper and Arugula Pesto:
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop (from the garden)
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Directions
Preheat the oven to 425 degrees F.

Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.

Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.

Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted Jerusalem artichokes.

Serve and enjoy!

Serves 6-8 as a side dish, 4 as a main dish.

Roasted Red Bell Pepper and Arugula Pesto:
In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use. Yield: 3/4 cup.