Ribbon Pasta nests with Artichokes and Peas

Ribbon Pasta nests with Artichokes and Peas

Nidi di Pasta al Carciofi e Piselli



12 ounces Dakota Growers Yolk Free Ribbons

3 tablespoons butter

1/4 cup green onion, chopped

1 clove garlic, minced

1 teaspoon fresh chili pepper, minced

1 can (14-ounces) artichoke hearts, drained

8 ounces frozen sugar snap peas, thawed and drained

2 tablespoon red wine

2 tablespoons fresh basil, chopped (or 1 teaspoon dried)

1 teaspoon dried oregano

2 cups marinara sauce

1/3 cup Parmesan cheese

4 tablespoons Feta cheese, crumbled, or cottage cheese


  Directions Melt butter in medium skillet over low heat. Cook onion, garlic and chili peppers 5 minutes, stirring frequently. Cut artichokes into 1/2-inch pieces and add to pan, along with peas. Stir in wine, add herbs, and cook 3 minutes on medium heat. Pour marinara sauce in pan, lower heat and simmer 20 minutes. Prepare pasta according to package directions; drain well. Toss with pasta in pan. With the help of two forks or a pasta spatula, dish out pasta into individual bowls, twirling and shaping into a nest or well. Fill centers with a spoonful of combined sauce and cheese. Servings 4