Tagliatelle with artichokes and peas

April 27, 2010

For a couple of years now, I’ve been in the habit of taking my lunch into work with me every day. Usually, it’s a fresh salad of some description. But, now I’m making a more determined effort to clear my cupboards, I’m simply making larger quantities of my evening meal, eating the leftovers the next day.

We don’t have a microwave in our office, so the food I take in has to either be eaten raw or taste okay cold. And not all leftovers are very nice cold, so coming up with dishes that work the next day is an added challenge to my culinary skills.

However, tonight’s supper worked in every respect – as a tasty hot meal and as a cold extra to my lunchtime salad tomorrow.

Artichokes are one of my all-time favourite vegetables, but they can be a bit of a hassle to cook fresh if you don’t have a lot of time, not to mention quite pricey. The tinned ones can taste a little briny, but with the right flavour additions, they’re just as delicious as the fresh ones.

So, for a really quick pasta sauce, fry some onion and garlic until soft. Add a drained and rinsed tin of artichokes, some frozen peas, fresh parsley, mint, salt and pepper and a squeeze of lemon juice, and simmer for just a few minutes until the peas are cooked through. I made the sauce quite dry, so it wouldn’t waterlog my salad the next day, but if you’re just making it to go with pasta, then I’d suggest adding a little water.

So, another day, and another recipe to lower my store-cupboard and freezer stocks…

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One Response to “Tagliatelle with artichokes and peas”

  1. jasnieres Says:

    That looks a brilliant dish as I usually have a similar salad to you and use those ingredients in my lunch-time salad.
    I can buy artichokes in olive oil which I prefer to the ones in water.
    Shall try it on my – vegetarian – NZ friend when she comes next week.


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