30 Minute Artichoke and Pea Rigatoni Pasta because Wednesday needs carbs.
So I know that spring is still a couple of weeks off, but as you can probably guess I am very excited for it…and so ready. It’s not so much that I’m ready for the spring weather, but more the spring eats. Our winter here in Colorado has been the mellowest I’ve ever seen, and although it is cold and snowy right now, it’s not like I’m dying for warmth…although it sure does sound nice. Wait, I take this all back, I mean, geez, what am I saying?
Of course I’m ready for spring weather. DUH.
Anyway, I think what I was really trying to say is that while the spring weather will be nice, I am much more excited about the spring foods. With spring comes the arrival of new vegetables, like artichokes and asparagus, and fruits, like sweet strawberries and rhubarb. Basically just new things for me to play with in the kitchen, and that’s always, always a very good thing.
Since I’m a little bored with winter recipes, I decided to get a jump-start on spring recipes. Enter this quick, easy, healthy..ish pasta.
This pasta is everything you want out of pasta, it’s quick, light, and uses mostly pantry staple ingredients. Yet it still feels extra fresh, hearty and crave worthy. And of course, it’s DELICIOUS!
But since you are reading this, you probably guessed that already.
Also, this is very out-of-order, but you should know that I was so very close to adding a ball of fresh burrata cheese to this pasta, but I stupidly stopped myself, in fear that you all might think I’m burrata obsessed…which is nothing but the truth. You guys, I added burrata after the photos and you should know that it’s the right thing to do. Please consider doing it yourself, especially if you’re feeling the need for a pasta and burrata dinner situation.
And moving along…
As mentioned this is a pretty simple and very quick pasta to make. It’s not a one pot and done recipe, but all in all it’s pretty straight forward. Make your artichoke sauce in the food processor, add a splash of wine, boil some pasta, add some peas, toss it all together, and finish with a generous handful of parmesan cheese plus a sprinkle of fresh basil.
Simple and yummy.
The key to this pasta is using marinated artichoke hearts, they’re my favorite go-to flavor booster in so many recipes. Plus, using pre-cut and marinated artichokes makes cooking with artichokes easy peasy. I also added some green olives for a punch of salty flavor, and plenty of fresh herbs to keep the pasta bright and springy, which is just what I am craving right now.
So you see?
Your Wednesday night needs this quick and easy pasta. It will get you through that mid-week slump and it’s going to be the best part of your day.
30 Minute Artichoke and Pea Rigatoni Pasta
Servings: 6 servings
Calories Per Serving: 562 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 tablespoon chopped fresh thyme
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1/4 cup green olives
- 1 pinch crushed red pepper flakes
- 1 cup white wine
- kosher salt and black pepper
- 1 pound rigatoni or other short cut pasta
- 1 cup frozen peas
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- fresh peas and pea sprouts, for serving (optional)
View Recipe Comments
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms. 2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.3. Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.
4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.5. Divide the pasta among plates. Serve topped with peas. Enjoy!
Wednesday night pasta for the win.