30 Minute Artichoke and Pea Rigatoni Pasta.
30 Minute Artichoke and Pea Rigatoni Pasta because Wednesday needs carbs.
So I know that spring is still a couple of weeks off, but as you can probably guess I am very excited for it…and so ready. It’s not so much that I’m ready for the spring weather, but more the spring eats. Our winter here in Colorado has been the mellowest I’ve ever seen, and although it is cold and snowy right now, it’s not like I’m dying for warmth…although it sure does sound nice. Wait, I take this all back, I mean, geez, what am I saying?
Of course I’m ready for spring weather. DUH.
Anyway, I think what I was really trying to say is that while the spring weather will be nice, I am much more excited about the spring foods. With spring comes the arrival of new vegetables, like artichokes and asparagus, and fruits, like sweet strawberries and rhubarb. Basically just new things for me to play with in the kitchen, and that’s always, always a very good thing.
Since I’m a little bored with winter recipes, I decided to get a jump-start on spring recipes. Enter this quick, easy, healthy..ish pasta.
This pasta is everything you want out of pasta, it’s quick, light, and uses mostly pantry staple ingredients. Yet it still feels extra fresh, hearty and crave worthy. And of course, it’s DELICIOUS!
But since you are reading this, you probably guessed that already.
Also, this is very out-of-order, but you should know that I was so very close to adding a ball of fresh burrata cheese to this pasta, but I stupidly stopped myself, in fear that you all might think I’m burrata obsessed…which is nothing but the truth. You guys, I added burrata after the photos and you should know that it’s the right thing to do. Please consider doing it yourself, especially if you’re feeling the need for a pasta and burrata dinner situation.
And moving along…
As mentioned this is a pretty simple and very quick pasta to make. It’s not a one pot and done recipe, but all in all it’s pretty straight forward. Make your artichoke sauce in the food processor, add a splash of wine, boil some pasta, add some peas, toss it all together, and finish with a generous handful of parmesan cheese plus a sprinkle of fresh basil.
Simple and yummy.
The key to this pasta is using marinated artichoke hearts, they’re my favorite go-to flavor booster in so many recipes. Plus, using pre-cut and marinated artichokes makes cooking with artichokes easy peasy. I also added some green olives for a punch of salty flavor, and plenty of fresh herbs to keep the pasta bright and springy, which is just what I am craving right now.
So you see?
Your Wednesday night needs this quick and easy pasta. It will get you through that mid-week slump and it’s going to be the best part of your day.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
30 Minute Artichoke and Pea Rigatoni Pasta
By halfbakedharvest
Course: Main Course
Cuisine: Italian
Keyword: pasta main course, quick meal
This pasta is everything you want out of pasta, it's quick, light, and uses mostly pantry staple ingredients. Yet it still feels extra fresh, hearty and crave worthy...and of course, it's DELICIOUS!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 tablespoon chopped fresh thyme
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1/4 cup green olives
- 1 pinch crushed red pepper flakes
- 1 cup white wine
- kosher salt and black pepper
- 1 pound rigatoni or other short cut pasta
- 1 cup frozen peas
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- fresh peas and pea sprouts, for serving (optional)
Instructions
-
1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.
2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.
3. Bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.
4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.
5. Divide the pasta among plates. Serve topped with peas. Enjoy!
Wednesday night pasta for the win.
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Hellooooo spring deliciousness!
Thank you Liz!
oh yum, this looks very good!!!
Thank you Ruth!
Wow!!!! I am SO SO inspired by all your recipes, literally always makes me hungry just reading them. I was wondering if you have any recipes for stew and dumplings …. Just love it, especially when the weather is cold.
Thank you so much Heidi! It makes me so happy to hear that you enjoy my recipes and they inspire you!
OMG! I just loved this recipe! what a great idea for weekdays/nights meal! It sounds really good! I onlu use the marinate artichokes for salads, appetizers or pizza toppings, I never came up with the idea of actually “cooking” them.
I will definitely give it a try! Thanks a lot for the idea!
I hope you love this Susanna! Thank you so much!
Looks and sounds delicious! Adding to my meatless night list! Definitely adding the burrata!
Thank you Ann! I hope you love this!
Although this recipe looks very promising, how can it earn a 4 star rating from commenters who have never made it? They all say “it SOUNDS delicious”. That kind of renders the rating worthless, doesn’t it?
My thoughts as well…
Agree, Rayann, it would be far more beneficial to rate and comment AFTER preparing recipes rather than meaningless opinions on ‘looks’ and ‘sounds’ before.
Hi Rayann! I like to believe it does not render it worthless if a person has not tried it yet. They may just like the ingredients or photos from the post. I hope you do try this, and enjoy it! Thank you!
hey girl- this is right up my alley! So yummy!
Thank you!
How large a jar of artichoke hearts?
Thanks for the update to the recipe!
It is a 12 ounce jar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you mean the little jar of artichoke hearts? Thanks!
I use a 12 ounce jar. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m just loving the total Springy-ness of this recipe. The way you styled the peas and plated this pasta is perfect!
Thank you Tori!
Looks like such a great dinner idea! YUM!
Thank you!!
Your photos are gorgeous! Where do you get your peas in the pod this time of year on the Colorado mountains?
HI! I just got the English peas from Whole Foods. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Everyday calls for carbs! This looks nice and light and delicious!
YES! Thank you Mary Ann!
SO easy and perfect for spring… if it ever arrives haha.
Haha thank you Natasha! I am hoping to does soon!
Such a gorgeous spring pasta dish – I can’t wait for the fresh peas to be ready!
Thank you Laura!
Hi, this weekend is nice in favor of me, for the reason that this time i am reading this enormous informative article here at my residence.
Great! Thanks!
SO fresh!
Thanks Jennifer!
Yum! Love this pasta, and I think every day could use some carbs! Perfect for Spring!
Yes! Everyday totally needs some carbs! I hope you love this, Thanks Leigh Ann!
I’m also excited about spring. I love spring flavors! Although, I love winter flavors too… I guess i just love them all. This pasta looks like a great dish (I mean pasta…yum). I love cooking with marinated artichokes! All these flavors just sound so fresh and delicious!
Haha yes they’re all good! I am really glad you like this and hope it turns out amazing for you! Thanks Danielle!
Looks so fresh and delicious!! Easy dinner for the win!
Thank you Lindsay!
Those peas are so beautiful. Wish I can get those in NY! This looks unreal.
Thank you so much Rita! I hope you love this recipe!
Dear Tieghan: I happen to have fresh peas at the moment. May I substitute those for the frozen peas? I hope this isn’t a silly question. Maybe put them in the pasta water a little sooner?
Thank you!
Lisa
HI! Yes, just put the fresh peas in the pasta water about 1 minute sooner. Should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you still get a percentage from them and do we need to enter their site in any particular way for that to happen? I have been getting their catalogs for awhile and I am nearly sure I saw sunchokes (aka Jerusalem artichoke) some time back but now I can”t find them. My Grandma used to walk about 2 miles to an old houseplace and dig them. The flowers are pretty in summer and then there are the crispy, crunchy tubers in fall. Not quite on the subject, but awhile back I went to a Brown Bag Seminar at the USFS Coweta Hydrologic Lab in Otto, NC. The subject was sustainable harvest of ramps. The speaker was a Mr. McCabe from the Eastern Band of the Cherokee. Their traditional way to harvest is to cut the stem on a slant just above the bulb, leaving it and the roots so they come back. I”ll bet you all could have a bed in the woods up the holler.
Spring should have been here as soon as March 21 came, but the weather has it’s own schedule. April where I live still brings snow. (Like really April why have you been so fickle over the last several years? Rain, snow, sunshine then something else. We even got a couple tornado warnings. And it’s only 9 days into April! Sigh.) Anyway, artichokes and olives that got me to click on this recipe. Yum. Yum. And the cheese and the little bit of heat from the red flakes. This should be a good one. Definitely keeping this recipe in mind. Also, this burrata cheese obsession your talking about has got me curious. I have never tried burrata cheese but I’m going to have to put this on list of cheeses to try.
I agree! I wish it was warm right when Spring hit! I hope you love this recipe! Thank you!
I made this, it’s very good but sauce is too watery – one quarter cup of pasta water would be enough. Also, the fresh peas are essential.
Thank you Wendy!
I made this recipe with Whole Foods fresh filled rigatoni, and it was absolutely delicious! Thank you for another wonderful recipe!
I am so happy to hear that! Thank you so much Julie!
Hi Tieghan this looks great! I was wondering if you could recommend a substitution for the white wine in this dish? I don’t often cook with wine because I don’t drink much and any left over goes bad. Thanks!
HI! Chicken or vegetable broth would both work great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this last night, forgot to take a picture though. It was DELICIOUS, but I did have a problem making the sauce maintain the texture of a sauce. Once I added the cheese it just all clumped together into little artichoke/pea/cheese balls. The flavor was still excellent and my fiancé who hates pasta asked for me to make it again. I’m wondering if next time I make it I don’t try to incorporate the cheese into the sauce and just sprinkle it on when serving? Let me know if you have any advice! Thanks!
Hi! Did you add any pasta water to the pasta? That really helps to create the sauce. I am not sure why it clumped up otherwise, but yes sprinkling on the cheese before serving would be great too! Please let me know if you have other questions. So glad you both loved this recipe! Thanks! 🙂
Really tasty, but a little acidic. Would cut the white wine to 3/4 of a cup and be more choosy on the brand of marinated artichokes.
Hi Rae! I am so sorry about that! I hope you enjoy other recipes on my blog!
Hi!
This recipe looks so delicious (and I’m not usually a fan of Peas). I’m going to make this tonight! Usually when I cook I like to play with the recipes and was wondering what do you think about including a little marscapone in with the sauce and possibly some crispy pancetta?
Hi! I think mascarpone and pancetta sound delicious! Love that you are able to adapt the recipe 🙂 Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
When and how did you add the Burrata? Sounds amazing.
Hi Britney, there is no burrata cheese in this recipe, though I am sure it would be a delicious addition. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Added fresh spinach and tomatoes. Left out the olives. DELICIOUS!!
Thank you K! xTieghan
My husband said it’s the best pasta dish I’ve ever made. It was SO delicious!!
Wow that is so amazing!! Thank you for trying this Kelly! xTieghan
This recipe was not anything near as good as the pictures or write ups. Flavor was good but not great, the sauce is salty as one whole cup of Parmesan cheese adds a lot of saltiness (Not to mention salt olives in brine or artichokes add) . Do not ad salt to taste until after the sauce comes together. The amount of artichokes (12 oz can/jar) isn’t nearly enough to make a presentation as shown and a purée for the sauce. I would purée 12 oz and have a additional 12 oz for plating. Finally the sauce as directed doesn’t come together well. It’s pretty clumpy not smooth. I would suggest a light roux or some cream to thin and improve this sauce.
Hi Richard! I am sorry this did not turn out as expected.. Is there anything I can help you with for next time? If not, I hope you love some other recipes of mine! xTieghan
What would you do if you only have fresh artichokes?
Hey Monique,
I would highly recommend using canned artichoke hearts for this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m not sure what I did wrong but the sauce ended up being very tart. It seemed like once I combined the wine and the artichoke mix it never lost the tartness of the wine. Any suggestions? Thanks!!
Hey Kelly,
So sorry to hear this! Was there anything you may have adjusted in the recipe? Let me know! xTieghan
I made this I’ve the weekend and used whole wheat penne. It was really good but even better the next day!
Hey Nicole,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan