Spaghetti with artichokes, asparagus and peas

ingredients

• 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

method

• 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.

notes

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.