Agnolotti with Artichoke Sauce

I was happily surprised at how quickly this dish came together. A good tip to remember is get the water on to boil for the pasta before you even begin to get the rest of the ingredients together. Your supper will be on the table super fast!

1 14 oz. artichoke hearts, chopped

1 cup half and half

1 clove garlic, smashed

1/2 t. red pepper flakes

kosher salt

1 cup frozen peas (do not thaw)

1 t. finely grated lemon zest

2 t. fresh lemon juice

1 pound refrigerated cheese ravioli

1/4 cup finely grated parmesan cheese

1/4 cup torn fresh basil leaves

Combine the artichokes, half and half, garlic, red pepper flakes and 1/4 t. salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from heat and stir in the lemon zest and juice. Discard the garlic clove.

When the large pot of water boils, add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.