Pea and Artichoke Pasta

This pea and artichoke pasta is a light, refreshing warm weather dish tossed with capers, fresh tomatoes, and lemon.

There are few things we like to chat about more than artichokes, those delectable thistles that have made foodies swoon since the time of Homer. And there’s almost no better way to eat them than in our artichoke pasta, a light, refreshing warm weather dish that tossed with peas, capers, fresh tomatoes, and lemon, and seasoned simply with salt, pepper, oregano, olive oil, and more lemon.

YUM!!

According to Greek myth, the flowering plant came to be when an angry Zeus tossed his wife, Cynara, from Mount Olympus, and turned her into an artichoke. Hence the veggie’s Latin name: Cynara cardunculus.

Tough luck for Cynara, but great news for the rest of us.

To make our artichoke pasta, we use frozen artichoke bottoms, but jarred or frozen artichoke hearts will do. You can also keep it fresh and harvest artichoke hearts from the real thing.

Here’s how to cut and peel an artichoke

• Cut across about ¾ of the “flower” part of the artichoke, so you’re left with the base and some of the stem.

• Using a sharp paring knife, carefully remove the “hairy” part of the heart until it’s completely clean.

• Remove the outer leaves until you reach the lighter, paler ones. With a knife, peel off the outer layer of the stem.

• Place the clean artichoke hearts in a bowl with water and fresh lemon to prevent them from turning brown.

• At this point artichokes hearts can be eaten raw in a salad, boiled or sauteed with olive oil.  If storing them for later use, boil with water and lemon juice, dry, place in a freezer bag and freeze until ready to use.

Those who are gluten-free or want to avoid wheat products for artichoke pasta can substitute wheat pasta with:

• Brown rice pasta
  
• Chickpea pasta
  
• Other bean-based pastas
• Another great option is zucchini noodles, a low-carb, gluten-free, vegetarian option that soaks up whatever flavor you pair it with. They’re quick and easy to make, either with a julienne peeler or a fancy-schmancy spiralizer. And the best part: using only veggies in your artichoke pasta fills you up with nutrition without leaving you feeling heavy. It’s a perfect dish to enjoy on Shavuot!

Other Pasta Recipes You Must Try:

• Rigatoni with lentil bolognese
• Tagliatelle with Mushroom Ragu and Swiss Chard
• Penne Pasta With Vegan Cauliflower & Kale Walnut Pesto
• Mushroom And Veggie Sausage Pasta
• High Protein Caprese Pasta Salad
• High Protein Pasta Puttanesca
• One-Pot Chickpea And Butternut Squash Pasta
• Pasta with Chickpeas, Olives and Cheese

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