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. INGREDIENTS 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}