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.

  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Spaghetti with artichokes, asparagus and peas
  • 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


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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