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30 Minute Artichoke and Pea Rigatoni Pasta because Wednesday needs carbs.

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

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.

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

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…

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

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 | #pasta #spring #artichokes #recipes

30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

30 Minute Artichoke and Pea Rigatoni Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 428 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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!
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30 Minute Artichoke and Pea Rigatoni Pasta | #pasta #spring #artichokes #recipes

Wednesday night pasta for the win.

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  1. Hi!

    This recipe looks so delicious (and I’m not usually a fan of Peas). I’m going to make this tonight! Usually when I cook I like to play with the recipes and was wondering what do you think about including a little marscapone in with the sauce and possibly some crispy pancetta?

    1. Hi! I think mascarpone and pancetta sound delicious! Love that you are able to adapt the recipe 🙂 Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. 4 stars
    Really tasty, but a little acidic. Would cut the white wine to 3/4 of a cup and be more choosy on the brand of marinated artichokes.

  3. 4 stars
    I made this last night, forgot to take a picture though. It was DELICIOUS, but I did have a problem making the sauce maintain the texture of a sauce. Once I added the cheese it just all clumped together into little artichoke/pea/cheese balls. The flavor was still excellent and my fiancé who hates pasta asked for me to make it again. I’m wondering if next time I make it I don’t try to incorporate the cheese into the sauce and just sprinkle it on when serving? Let me know if you have any advice! Thanks!

    1. Hi! Did you add any pasta water to the pasta? That really helps to create the sauce. I am not sure why it clumped up otherwise, but yes sprinkling on the cheese before serving would be great too! Please let me know if you have other questions. So glad you both loved this recipe! Thanks! 🙂

  4. Hi Tieghan this looks great! I was wondering if you could recommend a substitution for the white wine in this dish? I don’t often cook with wine because I don’t drink much and any left over goes bad. Thanks!

    1. HI! Chicken or vegetable broth would both work great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    I made this recipe with Whole Foods fresh filled rigatoni, and it was absolutely delicious! Thank you for another wonderful recipe!

  6. 4 stars
    I made this, it’s very good but sauce is too watery – one quarter cup of pasta water would be enough. Also, the fresh peas are essential.

  7. Spring should have been here as soon as March 21 came, but the weather has it’s own schedule. April where I live still brings snow. (Like really April why have you been so fickle over the last several years? Rain, snow, sunshine then something else. We even got a couple tornado warnings. And it’s only 9 days into April! Sigh.) Anyway, artichokes and olives that got me to click on this recipe. Yum. Yum. And the cheese and the little bit of heat from the red flakes. This should be a good one. Definitely keeping this recipe in mind. Also, this burrata cheese obsession your talking about has got me curious. I have never tried burrata cheese but I’m going to have to put this on list of cheeses to try.

  8. Do you still get a percentage from them and do we need to enter their site in any particular way for that to happen? I have been getting their catalogs for awhile and I am nearly sure I saw sunchokes (aka Jerusalem artichoke) some time back but now I can”t find them. My Grandma used to walk about 2 miles to an old houseplace and dig them. The flowers are pretty in summer and then there are the crispy, crunchy tubers in fall. Not quite on the subject, but awhile back I went to a Brown Bag Seminar at the USFS Coweta Hydrologic Lab in Otto, NC. The subject was sustainable harvest of ramps. The speaker was a Mr. McCabe from the Eastern Band of the Cherokee. Their traditional way to harvest is to cut the stem on a slant just above the bulb, leaving it and the roots so they come back. I”ll bet you all could have a bed in the woods up the holler.

  9. Dear Tieghan: I happen to have fresh peas at the moment. May I substitute those for the frozen peas? I hope this isn’t a silly question. Maybe put them in the pasta water a little sooner?

    Thank you!


    1. HI! Yes, just put the fresh peas in the pasta water about 1 minute sooner. Should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  10. 5 stars
    I’m also excited about spring. I love spring flavors! Although, I love winter flavors too… I guess i just love them all. This pasta looks like a great dish (I mean pasta…yum). I love cooking with marinated artichokes! All these flavors just sound so fresh and delicious!

    1. Haha yes they’re all good! I am really glad you like this and hope it turns out amazing for you! Thanks Danielle!

  11. 5 stars
    Hi, this weekend is nice in favor of me, for the reason that this time i am reading this enormous informative article here at my residence.