Spring Recipe: Pasta With Artichokes and English Peas

shutterstock_374840734.jpg

With spring comes the arrival of new vegetables, like artichokes and peas. Basically just new things for me to play with in the kitchen, and that’s always a good thing.

Why I love this:

Peas are EXCELLENT source of plant protein!  A 3/4 cup serving contains 100 calories and more protein than a tablespoon of peanut butter or a whole egg.

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.


Pasta with Artichokes and English Peas

Ingredients

  • 1/4 cup extra virgin olive oil

  • 1 clove garlic, minced or grated

  • 1 tablespoon chopped fresh thyme

  • 1 (12 ounce) jar marinated artichoke hearts, drained

  • 1/4 cup green olives

  • 1 pinch crushed red pepper flakes

  • 1 cup white wine

  • kosher salt and black pepper

  • 1 pound rigatoni or any pasta you prefer

  • 1 cup peas (frozen or fresh work well here)

  • 1/4 cup grated parmesan cheese

  • zest and juice of 1 lemon

  • 1/4 cup fresh basil, chopped

  • fresh peas and pea sprouts, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.

2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.

3. Bring a large pot of salted water to a boil and boil the pasta to al dente. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.

4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.

5. Divide the pasta among plates. Serve with extra parmesan and red pepper flakes. Enjoy!

Print Friendly and PDF