One-Pot Pasta with Peas, Artichokes, Lemon and Mint
Behold, a vegetarian pasta dish that looks (and tastes) like it took hours, not 30 minutes. The secret trick lies in the cooking vessel.
Ingredients
- 1 pound bucatini, spaghetti or other long pasta
- 1½ cups peas (fresh or frozen)
- 12 marinated artichoke heart quarters, drained
- 3 tablespoons unsalted butter
- ½ cup grated Pecorino cheese
- 2 tablespoons lemon juice
- Kosher salt
- 2 tablespoons freshly chopped mint, for garnish
- Lemon zest, for garnish
- Freshly ground black pepper, for garnish
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