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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
Ingredients
- 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)
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Wednesday night pasta for the win.
Such a gorgeous spring pasta dish – I can’t wait for the fresh peas to be ready!
Thank you Laura!
SO easy and perfect for spring… if it ever arrives haha.
Haha thank you Natasha! I am hoping to does soon!
Everyday calls for carbs! This looks nice and light and delicious!
YES! Thank you Mary Ann!
Your photos are gorgeous! Where do you get your peas in the pod this time of year on the Colorado mountains?
HI! I just got the English peas from Whole Foods. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Looks like such a great dinner idea! YUM!
Thank you!!
I’m just loving the total Springy-ness of this recipe. The way you styled the peas and plated this pasta is perfect!
Thank you Tori!
Do you mean the little jar of artichoke hearts? Thanks!
I use a 12 ounce jar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
How large a jar of artichoke hearts?
Thanks for the update to the recipe!
It is a 12 ounce jar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
hey girl- this is right up my alley! So yummy!
Thank you!
Although this recipe looks very promising, how can it earn a 4 star rating from commenters who have never made it? They all say “it SOUNDS delicious”. That kind of renders the rating worthless, doesn’t it?
My thoughts as well…
Agree, Rayann, it would be far more beneficial to rate and comment AFTER preparing recipes rather than meaningless opinions on ‘looks’ and ‘sounds’ before.
Hi Rayann! I like to believe it does not render it worthless if a person has not tried it yet. They may just like the ingredients or photos from the post. I hope you do try this, and enjoy it! Thank you!
Looks and sounds delicious! Adding to my meatless night list! Definitely adding the burrata!
Thank you Ann! I hope you love this!
OMG! I just loved this recipe! what a great idea for weekdays/nights meal! It sounds really good! I onlu use the marinate artichokes for salads, appetizers or pizza toppings, I never came up with the idea of actually “cooking” them.
I will definitely give it a try! Thanks a lot for the idea!
I hope you love this Susanna! Thank you so much!
Wow!!!! I am SO SO inspired by all your recipes, literally always makes me hungry just reading them. I was wondering if you have any recipes for stew and dumplings …. Just love it, especially when the weather is cold.
Thank you so much Heidi! It makes me so happy to hear that you enjoy my recipes and they inspire you!
oh yum, this looks very good!!!
Thank you Ruth!
Hellooooo spring deliciousness!
Thank you Liz!