- 375 gram spaghetti
- 2 tablespoon olive oil
- 170 gram asparagus, halved on the diagonal
- 2 clove garlic, crushed
- 1 cup (120g) frozen peas
- 280 gram bottled artichoke hearts in brine,drained, halved
- 1 cup (240g) ricotta cheese, crumbled
- 1Bring a large saucepan of salted water to the boil. Cook pasta 8 minutes, or until just tender; drain.
- 2Meanwhile, 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.
- 3Add 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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