This is a quick dinner dish that can be thrown together in a snap and is made with handy pantry items. Pasta and peas are the key ingredients; the rest is up to you.
Prep time:10 minutes
Total time:30 minutes
Peas and Pasta
12 ouncesdry weight rigatoni pasta
2 tablespoonsolive oil, divided
2 clovesgarlic, minced
2 tablespoonsfresh basil, chopped
1 tablespoonfresh parsley, chopped
1 ouncedried Roma tomatoes, torn
10 ouncesfrozen peas
4-6artichoke hearts, drained and chopped
1 tablespoonunsalted butter
1 teaspooncooking sherry
1/2 teaspoonkosher salt
1/2 teaspoonblack pepper
Sprinklered pepper flakes to taste
2 ouncesParmesan cheese, grated
Sprigsparsley, optional garnish
Cook pasta according to package directions.
While pasta is cooking, heat 1 tablespoon olive oil in a large heavy bottomed skillet. Add garlic. Cook until lightly browned, about 1 minute. Add basil and parsley, cook until fragrant about one minute. Add frozen peas, dried tomatoes and artichokes. Stirring occasionally, cook for about 5 minutes, or until peas are tender.
Drain cooked pasta. Add to skillet and stir. Add butter, olive oil and sherry. Stir until butter melts. Add salt, black pepper and red pepper flakes. Serve in a bowl with grated Parmesan.