Agnolotti With Artichoke Sauce

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 9 -ounce package frozen artichoke hearts, thawed and coarsely chopped
  • 1 cup half-and-half
  • 1 clove garlic, smashed
  • 1/8 teaspoon red pepper flakes
  • Kosher salt
  • 1 cup frozen peas (do not thaw)
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup torn fresh basil leaves
Directions
  • Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the 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 cup 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.

  • Per serving: Calories 514; Fat 22 g (Saturated 10 g); Cholesterol 88 mg; Sodium 995 mg; Carbohydrate 56 g; Fiber 9 g; Protein 22 g

  • Photograph by Antonis Achilleos


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