One-Pot Pasta with Peas Artichokes (Printable Recipe)
A vibrant spring pasta combining fresh peas, marinated artichokes and lemon-mint flavors that comes together in just 30 minutes.
# Ingredients You'll Need:
→ Pasta and Vegetables
01 -
1 pound bucatini, spaghetti or other long pasta
02 -
1.5 cups peas (fresh or frozen)
03 -
12 marinated artichoke heart quarters, drained
→ Sauce and Garnish
04 -
3 tablespoons unsalted butter
05 -
0.5 cup grated Pecorino cheese
06 -
2 tablespoons lemon juice
07 -
Kosher salt, to taste
08 -
2 tablespoons freshly chopped mint, for garnish
09 -
Lemon zest, for garnish
10 -
Freshly ground black pepper, for garnish
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente, 6 to 8 minutes or as instructed on the package. 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.
04 -
To serve, transfer the pasta to plates and top with mint, lemon zest, and black pepper.
# Extra Tips:
01 -
Use fresh peas when in season for peak flavor, or substitute with frozen peas if needed.
02 -
Reserve a little extra pasta water to adjust the sauce consistency if necessary.