Agnolotti With Artichoke Sauce (Printable Recipe)
Creamy artichoke sauce coats tender agnolotti with peas, lemon zest, and basil for a quick flavorful dinner.
# Ingredients You'll Need:
→ Sauce Base
01 -
9 ounces frozen artichoke hearts, thawed and coarsely chopped
02 -
1 cup half-and-half
03 -
1 clove garlic, smashed
04 -
1/8 teaspoon red pepper flakes
05 -
Kosher salt
→ Vegetables & Aromatics
06 -
1 cup frozen peas (do not thaw)
07 -
1 teaspoon finely grated lemon zest
08 -
2 teaspoons fresh lemon juice
→ Pasta & Finishing
09 -
1 pound refrigerated cheese agnolotti or ravioli
10 -
1/4 cup finely grated Parmesan cheese
11 -
1/4 cup torn fresh basil leaves
# Steps to Follow:
01 -
Combine artichokes, half-and-half, garlic, red pepper flakes, and 1/4 teaspoon salt in a large skillet. Bring to a simmer over medium heat, cover, and cook until artichokes are tender, about 5 minutes.
02 -
Add frozen peas to the skillet and continue cooking covered until tender, about 5 minutes. Remove from heat, stir in lemon zest and juice, then discard the garlic clove.
03 -
Bring a large pot of salted water to a boil. Add agnolotti and cook according to package directions. Reserve 1/2 cup cooking water before draining.
04 -
Transfer drained pasta to the skillet with sauce. Add Parmesan and gently stir until pasta is coated. Thin sauce with reserved cooking water as needed, then stir in fresh basil.
# Extra Tips:
01 -
Moon-shaped agnolotti can be substituted with ravioli if unavailable
02 -
Reserve pasta cooking water to adjust sauce consistency as needed
03 -
Do not thaw frozen peas before adding to maintain texture