Smoky Pea & Artichoke Pasta

Smoky Pea & Artichoke Pasta

1 Review
From: EatingWell Magazine, May/June 1998

Here artichokes are combined with smoky ham and fresh peas to create a pasta dish that tastes richer than it actually is. Serve with a green salad with a simple dressing of lemon juice and extra-virgin olive oil.

Ingredients 6 servings

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  • 1 lemon, halved
  • 2 large artichokes
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
  • ½ cup thinly sliced prosciutto, or ham (2 ounces)
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 tablespoons finely chopped fresh parsley
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound whole-wheat orecchiette, or penne
  • ½ cup freshly grated Parmesan cheese, divided


  • Active

  • Ready In

  1. Put a large pot of water on to boil for cooking pasta.
  2. Fill a medium bowl with cold water. Squeeze the lemon juice into the water and add lemon halves. Snap off all the outer leaves of the artichokes. With a paring knife, trim the bottom ¼ inch off the stems. Pare away the fibrous green portions, down to the hearts. With a melon baller or spoon, scoop out the fuzzy chokes. Cut stems and hearts into ¼-inch-thick slices and drop into lemon water.
  3. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Drain the artichokes and add to the pan. Cook, stirring, until lightly browned, 4 to 5 minutes. Add peas, ham and broth. Cover and simmer until the artichokes are tender, 8 to 10 minutes. Stir in parsley and season with salt and pepper.
  4. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and place in a large warmed bowl. Add the pea mixture and ¼ cup Parmesan and toss. Pass remaining cheese separately.

Nutrition information

  • Per serving: 428 calories; 8 g fat(2 g sat); 11 g fiber; 69 g carbohydrates; 21 g protein; 37 mcg folate; 14 mg cholesterol; 6 g sugars; 0 g added sugars; 526 IU vitamin A; 29 mg vitamin C; 195 mg calcium; 4 mg iron; 726 mg sodium; 485 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Iron (22% dv), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 1 lean meat, ½ fat

Reviews 1

September 22, 2009
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By: Jean
I was disappointed in the sauce for this dish. The chicken broth is just too thin and didn't add any flavor. After all the work to get the artichokes ready I was hoping for a great dish. I've not thought of a way to make the sauce thicker and have more taste, but will continue to work at it. I did enjoy the way the peas added some sweetness combined with the saltyness from the ham and cheese. A side note, I used Quinoa pasta because I have a gluten intolerance, but really don't think it made a difference in the over all outcome.
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