Ingredients Jump to Instructions ↓

  1. 8 ouncesdried campanelle, radiatore or rotini pasta

  2. 1 cupfrozen peas

  3. 1/2 cupfrozen or canned artichoke hearts, (rinse if canned) coarsely chopped

  4. 2 clovesgarlic, minced

  5. 1/2 cupchopped fresh tomato

  6. 1/2 cupfinely shredded Pecorino Romano or Parmesan cheese

  7. 1 tablespoonextra virgin olive oil

  8. 2 tablespoonslemon juice

  9. 1/8 teaspoonground black pepper

  10. 1/4 cupblack forest ham, cut in slivers Finely shredded Pecorino Romano or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.


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