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5 healthy holiday dishes

By: Enrique Gili on Dec. 20, 2012, 1:14 p.m.
Peas and Pasta

Photo: Enrique Gili

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Peas and Pasta

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 

Yield: Serves 4

Peas and Pasta


  • 12 ounces dry weight rigatoni pasta
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 ounce dried Roma tomatoes, torn
  • 10 ounces frozen peas
  • 4-6 artichoke hearts, drained and chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon cooking sherry
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Sprinkle red pepper flakes to taste
  • 2 ounces Parmesan cheese, grated
  • Sprigs parsley, optional garnish
Cooking directions
  1. Cook pasta according to package directions.
  2. 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.
  3. 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.