Paccheri with Artichokes and Peas

Paccheri with artichokes and peas is a spring dish, fresh and light, that tastes of Italian tradition. Here’s how to prepare this tasty first course.

Ingredients

• 320 g of paccheri
• 4 artichokes
• 200 g of fresh or frozen peas
• 1 clove of garlic
• 50 ml of white wine
• 40 g of grated Parmesan cheese
• Fresh parsley to taste
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Clean the artichokes by removing the outer harder leaves, tips, and internal fuzz, then cut them into fine wedges and immerse them in water with lemon juice to prevent them from blackening.

2. In a pan wide enough, heat a stream of extra virgin olive oil and add the crushed garlic clove. Let it sauté lightly.

3. Drain the artichokes from the water and add them to the pan. Brown for a few minutes and then deglaze with white wine until it has evaporated.

4. Add the peas, adjust salt and pepper, and cook on medium heat with the lid on, adding a bit of water if necessary, until both vegetables are tender.

5. In the meantime, bring a pot of salted water to a boil and cook the paccheri until al dente. Drain the pasta and set aside some of the cooking water.

6. Transfer the paccheri to the pan with the artichokes and peas, add some of the cooking water you had set aside and toss for a few minutes to ensure the flavor of the vegetables wraps the pasta well.

7. Off the heat, add the grated Parmesan and chopped fresh parsley, mixing well.

8. Serve the paccheri hot with a sprinkle of fresh black pepper and, if liked, an additional touch of Parmesan.

Curiosity

Paccheri is a type of pasta typically from Campania. Their robust texture makes them ideal for being filled or served with rich and hearty sauces. Their smooth surface allows the sauces to adhere magnificently, ensuring a perfect marriage of flavors with every bite.