Quick & Easy

Spaghetti with artichokes, asparagus and peas

Enjoy the bounty of spring with this delicious pasta which takes advantage of in-season asparagus, pea, and artichoke.
spaghetti with artichokes, asparagus and peas



1.Bring a large saucepan of salted water to the boil. Cook pasta 8 minutes, or until just tender; drain.
2.Meanwhile, heat oil in a large frying pan; cook asparagus and garlic, stirring, about 2 minutes or until asparagus is just tender. Add peas and artichokes; cook for 2 minutes.
3.Add drained spaghetti to asparagus mixture; stir until heated through. Serve pasta topped with ricotta.

Artichoke hearts are the tender centres of the globe artichoke, which has tough petal-like leaves that are edible, in part, when cooked. (It is actually a large flower bud of a member of the thistle family.) Artichoke hearts are available fresh from the plant, or purchased in brine, either canned or in glass jars.


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