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Categories:Viewed: 82 - Published at: a year ago
Ingredients
- 1 9 -ounce package frozen artichoke hearts, thawed and coarsely chopped
- 1 cup half-and-half
- 1 clove garlic, smashed
- 1/8 teaspoon red pepper flakes
- Kosher salt
- 1 cup frozen peas (do not thaw)
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
- 1/4 cup finely grated parmesan cheese
- 1/4 cup torn fresh basil leaves
Method
- Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat.
- Cover and cook until the artichokes are tender, about 5 minutes.
- Add the peas and continue to cook, covered, until tender, about 5 more minutes.
- Remove from the heat and stir in the lemon zest and juice.
- Discard the garlic clove.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the agnolotti and cook as the label directs.
- Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
- Add the parmesan to the skillet and gently stir until the pasta is coated.
- Thin the sauce with some of the reserved cooking water.
- Stir in the basil.
- Per serving: Calories 514; Fat 22 g (Saturated 10 g); Cholesterol 88 mg; Sodium 995 mg; Carbohydrate 56 g; Fiber 9 g; Protein 22 g
- Photograph by Antonis Achilleos
