Zesty Linguine and Artichoke Toss
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Cooking tools:
- Microplane
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Citrus press
- Wooden spoon
- Serving bowl
Ingredients
- 1 pound dried linguine
- 1 cup frozen peas, thawed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- .25 teaspoon hot pepper flakes
- 1 jar (12 oz) grilled artichoke hearts, drained well and chopped
- 1 tablespoon freshly grated lemon zest
- .33 cup freshly squeezed lemon juice
- 2 tablespoons Better Than Bouillon Seasoned Vegetable Base
- .5 cup finely crumbled goat cheese
- .25 cup finely chopped fresh mint leaves
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