Photo: Agnolotti With Artichoke Sauce Recipe
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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By RubberSoul
Kentucky
on October 26, 2011
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Nice recipe. I used canned artichokes and it came out fine. I added a little too much red pepper and it was a touch spicy for my wife (but not me. Also, I had the consistency of the sauce just right and then I added a little of the pasta water as suggested and it made it a little runny for my taste. Will definitely make again.
By Moonsinger27
Citrus Heights, CA
on May 24, 2011
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This was actually great! Even with canned artichokes. Did need to add more cream and more lemon, but it worked well. I see it better with shrimp and linguini than store-bought agnolotti. Either way, try this and slow down, be aware of the consistency of the sauce and don't be afraid to add more cream/milk/whatever and definately more lemon!!!!
By Mom_nCali
Redlands, CA
on April 04, 2011
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I have made many FN recipes and have been cooking since I was a kid. This recipe did not turn out like the picture at all. I love artichokes and peas and the sauce was very unpleasant. I let the sauce cool down a bit before adding the lemon zest and juice and it still curdled on me. My sauce also did not thicken up like it has in the picture above. Also there was no real flavor to the sauce. All you got was heat from the pepper flakes and a bitter taste from the half and half that went bad from the lemon juice.
I will not be making this again. The other pasta dishes I have made have turned out wonderful but this one did not. And I was looking forward to this dish as I *love* artichokes!
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