halfbakedharvest4.4
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!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●food processor
📝 Preparation Steps
1
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!
garlic, minced or grated1 clovecrushed red pepper flakes1 pinch
Nutrition Facts
calories
428 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
571 mg
protein Content
18 g
cholesterol Content
14 mg
carbohydrate Content
66 g
saturated Fat Content
5 g
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