Recipe for Pasta con Carciofi e Piselli

Let me show you how I make Pasta con Carciofi e Piselli (Pasta with Artichokes and Peas), a delightful, comforting dish that’s perfect for a cozy dinner or a light meal. This dish, typical of central Italy, combines tender pasta, artichokes, and sweet peas, offering a balance of flavors and textures that make it an excellent option for vegetarians or anyone looking for a simple yet tasty meal. Based on my overall experience, it’s a wonderfully simple dish to prepare, but with a depth of flavor that makes it feel special.

What to Expect:

This dish will have a light, fresh flavor from the peas and artichokes, with a creamy texture from the pasta absorbing the broth. It’s a satisfying, low-key meal that’s not overly heavy, but still feels filling.

Recipe for Pasta con Carciofi e Piselli

Prep Time: 15 minutes

Course: Main course

Equipment Needed:

• Large skillet or pan
• Pasta pot
• Wooden spoon
• Knife and cutting board
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Ingredients:

• 300g (10.5 oz) of pasta (preferably small shapes like ditalini or penne)
• 2 artichokes, trimmed and sliced (or you can use jarred artichokes)
• 1 cup of frozen peas
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• ½ cup of vegetable broth or water (adjust for desired sauce consistency)
• Fresh parsley for garnish
• Grated Parmesan (optional, for serving)
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Method:

1. Prepare the ingredients: Begin by prepping the artichokes. Trim them by removing the tough outer leaves and slicing them thinly. If you’re using fresh peas, blanch them in hot water for a few minutes. If frozen, just defrost them.
2. Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until they become fragrant and golden, about 5 minutes.
3. Cook the artichokes: Add the sliced artichokes to the skillet, stirring occasionally. Cook them for 5-7 minutes until they start to soften and brown slightly.
4. Add the peas and broth: Stir in the peas and vegetable broth, letting the mixture simmer for about 5 minutes. Season with salt and pepper.
5. Cook the pasta: In a separate pot, bring water to a boil and cook the pasta until al dente. Drain, reserving a cup of pasta water.
6. Combine the pasta and sauce: Add the cooked pasta directly into the skillet with the artichokes and peas, mixing gently to combine. If the sauce is too dry, add a bit of the reserved pasta water to reach your desired consistency.
7. Serve and garnish: Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan, if desired.

Variations:

• Add protein: You can add grilled chicken or shrimp for extra protein.
• Vegan version: Skip the Parmesan or use a vegan cheese alternative to keep the dish plant-based.
• Spicy kick: Add a pinch of red pepper flakes for some heat.

Tips and Substitutions:

• If you can’t find fresh artichokes, canned or jarred artichokes will work well. Just be sure to drain and rinse them before adding to the pan.
• For a richer flavor, you can sauté the artichokes in butter instead of olive oil.
• You can substitute the peas with fava beans for a different texture and flavor.
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Nutritional Information (per serving):

• Calories: 350 kcal
• Fat: 12g
• Carbs: 52g
• Protein: 10g

I hope this guide has made preparing Pasta con Carciofi e Piselli seem a little less daunting. Have you tried it before, or are you planning to? Please, be honest, and let me know in the comments below! I love hearing feedback from real people like you, so please leave your honest comment!