Pasta with Peas and Artichokes (Printable Version)
Light, fresh pasta dish combining peas, artichokes and zesty lemon with Pecorino cheese and mint for a quick spring dinner.
# Ingredients:
01 -
1 pound bucatini, spaghetti or other long pasta
02 -
1.5 cups peas (fresh or frozen)
03 -
12 marinated artichoke heart quarters, drained
04 -
3 tablespoons unsalted butter
05 -
0.5 cup grated Pecorino cheese
06 -
2 tablespoons lemon juice
07 -
Kosher salt
08 -
2 tablespoons freshly chopped mint, for garnish
09 -
Lemon zest, for garnish
10 -
Freshly ground black pepper, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente, 6 to 8 minutes (or according to package instructions). One minute before the pasta is finished, add the peas to the pot. Before draining, ladle out and reserve 0.5 cup of the pasta cooking water.
02 -
Drain the pasta and peas in a colander, and immediately add the artichoke hearts. Toss to combine.
03 -
Return the pasta and vegetables to the pot, then add the butter and Pecorino cheese, and toss to coat. Add the reserved pasta water and lemon juice, and continue tossing until the mixture forms a creamy coating. Season to taste. To serve, transfer the pasta to plates and top with mint, lemon zest and black pepper.