2 pounds farfalle (or your choice of pasta)
1/4 cup olive oil
1 large red onion, peeled and diced small
4 cloves garlic, chopped
3 tablespoons freshly chopped cilantro leaves
1 tablespoon freshly chopped parsley leaves
1 fresh pineapple, skin removed, cored and cut into chunks
2 (16-ounce) cans artichokes, cut into wedges
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/8 cup extra-virgin olive oil
6 sprigs fresh cilantro
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