Pasta with Camembert Cheese

  • Level: Easy
  • Yield: 8 servings
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5 tablespoons olive oil

3 garlic cloves

1 bag frozen artichoke hearts

1/2 lemon

1 cup white wine

1 tablespoon butter

1 box frozen peas

Salt and pepper

1/2 cup parsley

2 pounds angel hair pasta

8 ounces camembert cheese


Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and saute until artichokes are caramelized. Then add white wine simmer until wine is reduced 2/3. Fold in butter. Add peas, and season with salt and pepper to taste. Garnish with parsley.

Cook pasta, strain in colander and add 1 tablespoon olive oil so pasta won't stick.

Pour sauce over pasta. Add cheese and toss.

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