Agnolotti With Creamy Artichoke Sauce
Delicate agnolotti tossed in a creamy artichoke sauce with peas, lemon, and fresh basil for a bright, easy meal.
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Cooking tools:
- Stove
- Skillet
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 9 ounces frozen artichoke hearts, thawed and coarsely chopped
- 1 cup half-and-half
- 1 clove garlic, smashed
- 1/8 teaspoon red pepper flakes
- Kosher salt
- 1 cup frozen peas (do not thaw)
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 pound refrigerated cheese agnolotti or ravioli
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup torn fresh basil leaves
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