INGREDIENTS
1
jar Artichoke hearts
1/4 cup
Basil, fresh
1 clove
Garlic
1
Lemon, zest and juice of
1 cup
Peas, frozen
1
Peas and pea sprouts, fresh
1 tbsp
Thyme, fresh
1/4 cup
Green olives
1 lb
Rigatoni or other short cut pasta
1
Kosher salt and black pepper
1 pinch
Red pepper flakes
1/4 cup
Olive oil, extra virgin
1 cup
Parmesan cheese, grated
1 cup
White wine