Ingredients
8 ounces gemelli or penne
2 tablespoons olive oil
8 ounces artichoke hearts
2 garlic cloves, minced
1/2 pound sugar snap peas
1/2 cup whipping cream
1 tablespoon minced fresh tarragon
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. (al dente) Drain well.
Heat oil in heavy large skillet over medium-high heat. Add artichokes and garlic; saute until artichokes begin to brown, about 5 minutes. Add sugar snap peas; saute 1 minute. Add cream and tarragon; bring to simmer. Mix in pasta, then cheese. Toss until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to bowl.
