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Lemony Artichoke and Pea Pasta

by on February 28, 2012 · 6 comments

We’ve been into lighter meals lately. While we don’t live somewhere that sees inches upon inches of cold wet snow often, we usually get a few sprinkles here and there. This year, it’s been even less, in fact, Adam has broken out his shorts and I only wear my light jacket when walking outside. No gloves, no hat and no need for hearty winter fare. (read: we are not complaining).

If your like us, looking out your windows at bright blue skies and cool breezes, give this pasta a try. It’s light on the palate, but still has that touch of comfort from creamy goat cheese and just a touch of cream.

How to make Lemony Pea and Artichoke Pasta

Get your pasta cooking, then make the sauce. Start by melting some butter in a large skillet over medium heat.

Once melted, add some onions and red pepper flakes. You want to cook the onions until translucent.

Next, add some frozen peas and jarred or canned artichokes.

Heat through, and then add some creamy goat cheese and heavy cream.

Now, add some cooked hot pasta….

… fresh arugula and bright lemon zest.

Lemony Artichoke and Pea Pasta
 
Prep time
Cook time
Total time
 
A light and easy pasta recipe with bright lemon, artichokes and peas.
Created By:
Yield: 4
You Will Need
  • 1 pound pasta
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 teaspoon red pepper flakes
  • 1 cup jarred or canned artichokes, quartered
  • 1 cup frozen peas, thawed
  • 3 tablespoons water
  • 1/4 cup cream
  • 4 ounces goat cheese
  • 1 lemon, zested and juiced
  • 1/2 cup arugula
  • salt and pepper to taste
Directions
  1. Bring a large pot of salted water to the boil then cook pasta according to package directions. Drain pasta, reserving 1/4 cup of pasta water.
  2. Melt butter in a large skillet over medium heat, add onions and red pepper flakes then cook until onions are translucent; about 3 minutes. Add artichokes, peas and water and cook 2 minutes.
  3. Reduce heat, add goat cheese and cream then cook over low heat until cheese has melted. Add drained pasta to artichokes and peas then toss to coat. Use some or all of the reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce.
  4. Remove from heat, add lemon zest, juice and arugula, toss and season to taste with salt and pepper; serve immediately.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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6 Comments

1 Mrs. Measurement March 1, 2012 at 10:20 am

Oh My! This looks so light and delicious. I love pasta, but hate the heavy cream sauces. The added color from the peas and arugula make for great presentation.

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2 Blondie March 3, 2012 at 3:21 pm

This looks divine! Unfortunately, my husband is not an arugula fan. Can you suggest any substitutions for the arugula?

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3 Adam March 3, 2012 at 7:18 pm

Try fresh spinach leaves :)

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4 Blondie March 3, 2012 at 11:20 pm

That would be perfect. Thank you!

Reply

5 Casey March 5, 2012 at 6:00 pm

I wanted to thank you for a delicious recipe, your avocado pasta, which I made, loved and blogged. I also sent people here for the giveaway.

http://bookcasefoodie.wordpress.com/2012/03/05/avocado-pasta/

This is another interesting and tasty pasta post.

Reply

6 Amy May 30, 2012 at 12:20 pm

This sounds delicious! Do you think this would still work if served chilled or room temp? (I would like to serve at a summer lunch buffet) Would I need to substitute the heavy cream? Sorry, not much of an experienced cook, but love to try new things!

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