Rigatoni with artichokes and peas with potatoes, a fantastic, easy, and tasty dish! If you love artichokes, try this pasta; it’s uniquely delicious!
A rustic and tasty dish, perfect to make when artichokes are in season, tender and flavorful.
It’s a “farmhouse” recipe, where the simplicity of the ingredients creates a creamy and flavorful sauce. The potatoes, cooking along with the vegetables, release starch that envelops the rigatoni, making each bite irresistible. Ideal for a family lunch or when you crave something genuine but quick to prepare!
In this version, I decided to use an abundance of artichokes, using as many as three. This not only makes the sauce richer and more flavorful but enhances the purifying and digestive effect of this extraordinary vegetable.
There are days when you haven’t decided what to cook, then you go to the market, pass by the stalls, and something happens.
That’s exactly how it went the other morning at the Maniago market: I was there looking at the fresh produce when I caught eyes with some wonderful artichokes. They seemed to stare at me and say: ‘Buy me! Don’t you see how fresh and firm I am?’.
I couldn’t resist. I brought them home, and along with a nice potato and sweet peas, they became the perfect sauce for my macaroni.
This recipe was born out of a moment’s inspiration and the colors of our land!
The artichokes, along with the creaminess of the potato and the sweetness of the peas, create a truly unbeatable balance of flavors.
Besides being a burst of spring flavors, this dish is a real ally for our well-being.
The absolute protagonist is the artichoke, an extraordinary vegetable known for its purifying and liver-protective properties.
It aids digestion and makes us feel lighter, making this pasta not only a pleasure for the palate but also a boon for the body.
I strongly recommend jotting down this recipe and perhaps trying it for lunch, you’ll thank me later.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Rigatoni with Artichokes and Peas
- 11 oz macaroni (or your preferred pasta)
- 3 artichokes
- 1 potato (large)
- 7 oz frozen peas
- Half yellow onion
- 1/2 cup dry white wine
- 2 oz pecorino cheese
- to taste extra virgin olive oil
- salt
- pepper
- to taste parsley (freshly chopped)
- to taste water (hot, to add to the sauce)
Tools
- Pan
- Pot
- Lid
- Colander
- Bowl
Steps
Rigatoni with Artichokes and Peas
Prepare a bowl with water and lemon juice.
Clean the 3 artichokes by removing the tough leaves and tips.
Don’t throw away the stems! Peel them carefully with a knife or peeler to remove the fibrous, woody outer part; cut the tender, light-colored core of the stem into chunks.
Soak both the sliced artichokes and stem chunks in the acidulated water to prevent them from darkening.
Peel the large potato and dice it into small cubes, about 3/4×3/4 inches.
This size will allow the potato to cook along with the artichokes and start to break down, creating a natural creamy sauce.
Chop the half onion and sauté it in a large pan with a generous drizzle of extra virgin olive oil.
Add the artichokes (drained from the water and lemon) and potato cubes. Sauté for a few minutes. Meanwhile, put the water for the macaroni on the stove.
When the vegetables appear wilted, deglaze with half a glass of white wine and let the alcohol evaporate over high heat.
Add the peas, stir, and lengthen with one or two ladles of pasta cooking water.
This will help the artichokes and potatoes become very tender. Cover the pan and cook for about 10-15 minutes, adding more water if the bottom dries out too much.
Salt the water and add the macaroni.
Drain the macaroni al dente directly into the pan, adjusting the salt if necessary. Add a bit more cooking water and finish cooking by tossing the pasta.
Turn off the heat and stir in plenty of grated pecorino and a sprinkle of freshly chopped parsley.
Enjoy your meal.
Tips
Don’t forget the lemon! Artichokes are rich in iron and oxidize quickly. The bath in water and lemon will keep them bright and beautiful to see, just like in my photo.
Add some crispy sautéed bacon or pancetta cubes for a savory touch.
You can replace the pecorino with grated toasted almonds or nutritional yeast flakes for a 100% plant-based version.
If you love bold flavors, add a pinch of chili pepper to the initial sauté.
If you’ve used ribbed pasta, their “rough” texture will hold the creamy potato sauce much better than smooth pasta. Each bite will be a burst of sauce!
Be careful not to over-salt at the beginning. Pecorino is already very savory, and adding it at the end will provide all the necessary punch. Always taste before serving!
Add the fresh parsley at the last second to keep it bright green.
Storage
We all know pasta is best right after it’s tossed in the pan, but if there are leftovers, here are my tips to avoid waste:
In the Fridge: You can store the macaroni in an airtight container for up to 1-2 days.
How to Reheat: To prevent the pasta from being dry, don’t use the microwave at full power. I recommend tossing them again in the pan with a splash of water or milk: the heat will reactivate the starch from the potatoes and pecorino, returning the dish to its typical creaminess.
Recycling Idea: If there’s a significant amount of leftover pasta, you can turn it into a delicious pasta frittata bake. Add a beaten egg, a bit of pepper, and an extra sprinkle of pecorino, then bake until a crispy crust forms.
FAQ (Frequently Asked Questions)
For a light version?
Instead of frying the onion in plenty of oil, use only a teaspoon of oil and add a bit of water or vegetable broth right away. This way, the onion will soften gently without frying.
Reduce the Cheese: Pecorino is very flavorful but high in calories.
You can halve the amount (using only 1 oz) and compensate for the saltiness by grating some organic lemon zest over it along with the parsley.
The lemon enhances the flavor of the artichoke and adds freshness without adding fats.
Increase the Vegetables: You can reduce the pasta to 2.1-2.5 oz per person and increase the number of artichokes.
This way, the dish will appear full and very satiating thanks to the fibers, but with fewer complex carbohydrates.Vegan version?
You just need to replace the pecorino with one of these ingredients that add saltiness and character:
“Vegan Pecorino” (Gomasio or Nutritional Yeast): Nutritional yeast flakes have a taste that resembles aged cheese. Sprinkle it over the pasta with the heat off to achieve the same creaminess.
Toasted Breadcrumbs (Muddica Atturrata): It’s the trick of Sicilian poor cuisine. Toast breadcrumbs in a pan with a drizzle of oil and a pinch of salt until golden and crispy. Sprinkle it over the macaroni before serving: it will add a fantastic texture.
Chopped Almonds: Finely chop toasted almonds and mix them with a pinch of salt. They will give a roasted note that pairs wonderfully with artichokes.
