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Rigatoni with white wine, artichoke and pea sauce
Rigatoni with white wine, artichoke and pea sauce
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
30-minute gourmet pasta with white wine, artichokes, and pea sauce - quick, easy, and delicious!
Ingredients:
  • 400g rigatoni or other short dried pasta
  • 120g pea
  • 300g jar marinated artichokes, drained (oil reserved), quartered
  • 1 eschalot, finely chopped
  • 1 garlic clove, finely chopped
  • Zest and juice of 1 lemon
  • 250ml white wine
  • 40.00 ml capers, rinsed, drained
  • 40.00 ml fresh flat-leaf parsley, finely chopped
  • 40.00 ml fresh basil leaves, finely chopped
  • 80g parmesan
Instructions:
  • Prepare the pasta as directed on the package, then add the peas in the last 2 minutes of cooking. Save 1 cup (250ml) of the cooking water before draining.
  • Heat 2 tablespoons of the reserved oil from the drained artichokes in a frypan over medium heat. Sauté the eschalot and garlic for 2 minutes until softened. Reserve 8 artichoke quarters, then add the remaining artichokes to the pan along with lemon zest, lemon juice, wine, and capers. Simmer for 2 minutes until the liquid has evaporated.
  • Combine the artichoke mixture in a food processor and pulse until a coarse paste forms. Mix with the pasta and chopped herbs, adding some of the reserved cooking water to reach desired consistency. Stir in half of the parmesan and season to taste.
  • Divide the mixture into 4 bowls, garnish each with 2 artichoke quarters, and drizzle with the remaining artichoke oil. Sprinkle the remaining grated parmesan on top before serving.

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