One-Pot Pasta with Peas, Artichokes, Lemon and Mint
We had a good run, soups and stews. But as temperatures rise and flowers bloom, we’re ready to swap rich and hearty for light and fresh. Take this pasta recipe. We add fresh peas and marinated artichokes to the noodles, then skip the marinara and make a “sauce” using grated cheese and lemon juice. Top it all off with a sprinkling of mint, lemon zest and black pepper, and you’ve got a dish that looks—and tastes—like it took hours, not 30 minutes.
1 pound bucatini, spaghetti or other long pasta
1½ cups peas (fresh or frozen)
12 marinated artichoke heart quarters, drained
3 tablespoons unsalted butter
½ cup grated Pecorino cheese
2 tablespoons lemon juice
2 tablespoons freshly chopped mint, for garnish
Lemon zest, for garnish
Freshly ground black pepper, for garnish
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, 6 to 8 minutes (or according to package instructions). One minute before the pasta is finished, add the peas to the pot. Before draining, ladle out and reserve ½ cup of the pasta cooking water.
2. Drain the pasta and peas in a colander, and immediately add the artichoke hearts. Toss to combine.
3. Return the pasta and vegetables to the pot, then add the butter and Pecorino cheese, and toss to coat. Add the reserved pasta water and lemon juice, and continue tossing until the mixture forms a creamy coating. Season to taste. To serve, transfer the pasta to plates and top with mint, lemon zest and black pepper.