Linguini with Mixed Peas and Artichokes

Linguini with Mixed Peas and Artichokes

Once on the table, serve the pasta with some crusty bread, and some extra virgin olive oil and Parmesan cheese for drizzling and sprinkling on top.

Preparation time: 20 minutes

Cooking time: About 15 minutes

Makes: 4 servings

3/4 lb. (375 g) linguini

3 Tbsp (45 mL) extra virgin olive oil

1-2 garlic cloves, chopped

1 (14 oz./398 mL) can artichokes hearts, coarsely chopped

1/4 lb. (125 g) snap peas, trimmed

1/4 lb. (125 g) snow peas, trimmed

1 cup (250 mL) chicken or vegetable stock

1/2 cup (125 mL) frozen peas, thawed

12 cherry tomatoes, halved

1/3 cup (75 mL) freshly grated Parmesan cheese

1/4 cup (60 mL) chopped fresh basil

Salt and freshly ground pepper to taste

Bring a large pot of lightly, salted water to a boil. Add the linguini and cook until tender, about 8-10 minutes. Meanwhile, place the olive oil in a large skillet and set over medium heat. Add garlic, artichokes, snap peas and snow peas and cook, stirring, 2-3 minutes. Add the stock and bring to a simmer. Drain the pasta and add it, 1/2 cup (125 mL)of its cooking liquid, and the frozen peas, cherry tomatoes, Parmesan cheese, basil, salt and basil to the skillet. Toss to combine and then divide among pasta bowls.

Eric options: Use another long pasta, such as spaghetti or fettuccini. Instead of chopped fresh basil, try tossing in 2 to 3 Tbsp (30 to 45 mL) of store-bought or homemade pesto into this dish.