30 Minute Artichoke and Pea Rigatoni Pasta
This pasta is everything you want out of pasta, it's quick, light, and uses mostly pantry staple ingredients. Yet it still feels extra fresh, hearty and crave worthy...and of course, it's DELICIOUS!
Foto: Half Baked HarvestIngredients
- 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 other short cut pasta
- 1 cup frozen peas
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- fresh peas and pea sprouts, for serving ((optional))
Steps
1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, 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 according to package directions. 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 topped with peas. Enjoy!
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