Rigatoni with white wine, artichoke and pea sauce

Prep
10m
Cook
20m
serves
4
Rigatoni with white wine, artichoke and pea sauce
Rigatoni with white wine, artichoke and pea sauce
Rigatoni with white wine, artichoke and pea sauce
This gourmet pasta with white wine, artichokes and pea sauce can be on the table in less than 30 minutes.

Ingredients (11)

  • 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

Don't forget you can add these ingredients to your Woolworths shopping list.

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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.
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