Agnolotti With Artichoke Sauce

This creamy agnolotti with artichoke sauce transforms a simple weeknight dinner into something that feels restaurant worthy. The combination of tender artichoke hearts and bright peas creates a sauce that clings beautifully to the pasta, while fresh lemon and basil add brightness that makes every bite memorable. I discovered this recipe during one of those evenings when I needed something impressive but didn't have hours to spend in the kitchen, and it's become my go to when I want to treat my family to something special without the stress.

I'll never forget the first time I made this for dinner guests who arrived early and caught me still in my apron. They were so impressed by the sophisticated flavors and beautiful presentation that they assumed I'd been cooking all day. Now it's my secret weapon for effortless entertaining.

Ingredients

• Frozen artichoke hearts thawed and chopped: brings convenience without sacrificing flavor, and the frozen variety actually holds up better in the creamy sauce than fresh ones that might fall apart
• Half and half: creates the perfect creamy base that's rich enough to coat the pasta but won't overwhelm the delicate artichoke flavor like heavy cream might
• Smashed garlic: infuses the sauce with aromatic depth while staying mild enough to complement rather than compete with the artichokes
• Red pepper flakes: add just a whisper of heat that brightens the entire dish without making it spicy
• Frozen peas kept frozen: until the moment they hit the pan maintain their bright green color and sweet pop of texture
• Fresh lemon zest and juice: provide the bright acidic note that cuts through the richness and makes everything taste more vibrant
• Cheese agnolotti or ravioli: serves as the perfect vehicle for this sauce, with the cheese filling complementing the creamy artichoke base beautifully
• Freshly grated Parmesan: melts seamlessly into the warm sauce and adds that nutty, salty depth that makes the dish taste complete
• Fresh basil leaves torn by hand: release their oils better than chopped and provide that final herbaceous note that ties everything together

Step by Step Instructions

Build the Sauce Base:

Combine the artichokes, half and half, smashed garlic, red pepper flakes, and a quarter teaspoon of salt in your largest skillet. Bring this mixture to a gentle simmer over medium heat, then cover and let it cook for about 5 minutes. You'll know the artichokes are ready when they yield easily to a fork and have absorbed some of that creamy goodness.

Add the Peas and Brightness:

Drop those frozen peas directly into the simmering sauce without thawing them first. Cover again and cook for another 5 minutes until the peas are tender but still bright green. Remove the pan from heat and stir in the lemon zest and fresh lemon juice, then fish out and discard that garlic clove since it's done its job of flavoring the sauce.

Cook the Pasta:

While your sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the agnolotti and cook according to the package directions, usually about 3 to 4 minutes for fresh pasta. Before draining, scoop out half a cup of that starchy cooking water because you'll need it to perfect the sauce consistency.

Bring Everything Together:

Transfer the drained pasta directly into the skillet with your artichoke sauce. Add the grated Parmesan and gently stir everything together, letting the cheese melt and create silky strands throughout the sauce. If the sauce seems too thick, add splashes of that reserved pasta water until it coats the agnolotti beautifully. Finally, stir in the torn basil leaves just before serving so they stay bright and aromatic.

Bookmark

The artichokes are really the star here, and I've learned that using frozen ones actually gives you better results than wrestling with fresh artichokes for a weeknight dinner. My kids initially turned their noses up at anything green in pasta sauce, but the creamy texture and mild flavor won them over completely. Now they specifically request the pasta with the green stuff.

Storage and Reheating Tips

Store any leftover agnolotti in the refrigerator for up to three days in an airtight container. The sauce will thicken as it cools, but a gentle reheat in the microwave with a tablespoon of water or cream brings it back to the perfect consistency. You can also reheat it on the stovetop over low heat, stirring frequently and adding liquid as needed. I don't recommend freezing this dish since the cream sauce can separate when thawed, and the pasta texture suffers in the freezer.

Smart Ingredient Substitutions

If you can't find agnolotti, any cheese filled pasta works beautifully here. Ravioli, tortellini, or even cheese filled shells will absorb the sauce just as well. Heavy cream can replace the half and half if you want an even richer sauce, or you can use whole milk with a tablespoon of flour whisked in if you prefer something lighter. Fresh artichoke hearts work too, but you'll need to cook them longer until tender. Frozen spinach can substitute for the peas, just make sure to squeeze out excess water before adding it to the sauce.

Bookmark

Perfect Serving Suggestions

This agnolotti pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to echo the citrus notes in the pasta. A glass of Pinot Grigio or Sauvignon Blanc complements the artichokes perfectly, while crusty bread helps soak up every drop of that creamy sauce. For a heartier meal, serve alongside roasted asparagus or a simple roasted chicken breast. The dish is substantial enough to stand alone for a light dinner, but elegant enough to serve as a first course before grilled fish or lamb.

Frequently Asked Questions About Recipes

→ What is agnolotti pasta?

Agnolotti are moon-shaped stuffed pasta pockets, similar to ravioli, often filled with cheese or vegetables, offering a tender and delicate bite.

→ Can I substitute frozen peas with fresh peas?

Yes, fresh peas can be used and may add a sweeter, fresher flavor. Adjust cooking time as fresh peas cook more quickly.

→ How do I ensure the sauce coats the pasta evenly?

Reserve some pasta cooking water to thin the sauce as needed, allowing it to cling smoothly to the pasta without becoming too thick or watery.

→ What role does lemon zest and juice play in this dish?

Lemon zest and juice add brightness and a fresh citrus note that balances the richness of the creamy sauce and Parmesan cheese.

→ Can I use other types of stuffed pasta instead of agnolotti?

Yes, ravioli or tortellini can be substituted, but cooking times may vary depending on the pasta thickness and filling.