30 Minute Artichoke and Pea Rigatoni Pasta.
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 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
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Instructions
- 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.
- 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.
- 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!
Source
Original recipe: View Original