Penne pasta with artichokes, black olives and green peas
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Spring is artichoke season, perfect for delicious dishes. This penne pasta recipe is made with fresh, small artichokes, and below you'll find detailed instructions on how to peel and prepare them. The artichokes are simmered in a small amount of vegetable broth with onions, garlic, lemon slices, and herbs, then tossed with tomatoes, black olives, fragrant basil, green peas, and butter, which will thicken the sauce slightly. Serve the artichoke sauce over cooked pasta, sprinkled with grated Parmesan, and enjoy this Italian-style spring dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of boiled penne pasta
- 12 small artichokes
- 4 tablespoons olive oil, divided
- 2 cloves garlic, crushed
- 1 shallot, chopped
- Half a lemon, thinly sliced
- 2 bay leaves
- 0.5 tsp red pepper flakes
- 2 tbsp. vegetable broth
- 0.5 cups black olives, pitted
- 1/4 cup fresh basil, thinly sliced
- 2 tomatoes, diced
- 2 tablespoons butter
- 0.5 cup sweet peas
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Rinse the artichokes in cold water. Bend back the green petals and break them off down to the light green and yellow petals. Trim off the top cone of the petals and the green part of the base. Cut the artichokes in half lengthwise; if the hairy core is visible, remove it. Place the artichokes in acidulated water.
- Pour 2 tablespoons of olive oil into a saucepan and place over medium heat. Pat the artichokes dry, then add them to the pan. Add the garlic, shallots, lemon slices, bay leaf, and red pepper flakes. Pour in the broth, cover, and simmer for 8 minutes, until the artichokes are tender.
- Remove the lid and add the olives, basil, tomatoes, and butter, stirring to combine. Add the peas and remaining olive oil, season with salt and pepper again. Cook the pasta until al dente and serve with the artichoke sauce. Sprinkle with grated cheese before serving.
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