Agnolotti with Artichoke Sauce

By khojnicki

Ingredients

• 1 9 oz. package frozen artichoke hearts, thawed and coarsely chopped
• 1 c half and half
• 1 clove garlic, smashed
• 1/8 tsp red pepper flakes
• Kosher salt
• 1 c frozen peas
• 1 tsp finely grated lemon zest
• 2 tsp lemon juice
• 1 lb refrigerated cheese agnolotti or ravioli
• 1/4 c finely grated parmesan cheese
• 1/4 c torn fresh basil leaves

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

Combine the artichokes, half and half, garlic, red pepper flakes and 1/4 tsp salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 mins. Add the peas and continue to cook, covered until tender, about 5 more mins. Remove from heat and stir in lemon zest and juice. Discard the garlic clove.

Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 c cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.