Food: Dinner Tonight – Pasta with Artichoke is in order

Rain and more rain, which means I need comfort food paired with a good bottle of cabernet. I laugh because I never ask the family what they crave for dinner, I simply prep the meal and serve it.  Tonight we are having Pasta with artichoke and peas in a creamy sauce, something I haven’t made for a while, since watching my intake of heavy creams. But this one works just fine, especially when washed down with a glass of this cab.


  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced or grated
  • 1 tablespoon chopped fresh thyme
  • 1 (12 ounce) jar marinated artichoke hearts, drained
  • 1/4 cup green olives
  • 1 pinch crushed red pepper flakes
  • 1 cup white wine
  • kosher salt and black pepper
  • 1 pound rigatoni or other short cut pasta
  • 1 cup frozen peas
  • 1 cup grated parmesan cheese
  • zest and juice of 1 lemon
  • 1/4 cup fresh basil, chopped
  • fresh peas and pea sprouts, for serving (optional) {more}

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