Rigatoni with white wine, artichoke and pea sauce

Ingredients

  • 400g rigatoni or other short dried pasta
  • 1 cup (120g) frozen peas
  • 300g jar marinated artichokes, drained (oil reserved), quartered
  • 1 eschalot, finely chopped
  • 1 garlic clove, finely chopped
  • Finely grated zest and juice of 1 lemon
  • 1 cup (250ml) dry white wine
  • 2 tbs capers, rinsed, drained
  • 2 tbs fresh flat-leaf parsley, finely chopped
  • 2 tbs fresh basil leaves, finely chopped
  • 1 cup (80g) grated parmesan

Method

  1. Cook pasta according to packet instructions, adding the peas for the final 2 minutes of cooking time. Drain, reserving 1 cup (250ml) cooking water.
  2. Meanwhile, place 2 tbs reserved oil from the drained artichokes in a frypan over medium heat and cook the eschalot and garlic for 2 minutes or until softened. Set aside 8 artichoke quarters, then add the rest to the pan with the lemon zest and juice, wine and capers. Simmer for 2 minutes or until liquid has evaporated.
  3. Transfer artichoke mixture to a food processor and pulse to a coarse paste. Toss with the pasta and chopped herbs, adding enough of the reserved cooking water to loosen. Toss through half the parmesan and season.
  4. Divide among 4 bowls, top each with 2 reserved artichoke quarters and drizzle with any remaining oil from the artichokes. Serve with remaining grated parmesan.