Golden-brown artichoke hearts, sweet peas and lemon make this pasta fresh and full of flavor. Ricotta and pasta water bring everything together in a light, glossy sauce without cream.
Artichoke hearts are the main ingredient here, not just a savory addition. Jarred or canned, they’re practical year-round; preferably choose hearts packed in water or brine, and drain them well. Then pat them dry so they brown in the pan instead of steaming. Those browned edges add a lightly nutty flavor that goes beautifully with the soft, green sweetness of peas.
Lemon keeps the dish lively. The zest mainly adds fragrance, while a little juice balances the ricotta and savory artichokes. Add the juice gradually: lemons vary in size and acidity, and the pasta should taste fresh without becoming too sharp. Frozen peas are convenient and can go straight in with the artichokes; fresh peas are a good choice when they’re in season, but may take a little longer to cook.
The sauce comes together by stirring hot pasta water into the ricotta. The starch in the water helps the cheese cling to the pasta and gives everything a glossy finish, without needing cream. So set aside some cooking water before draining the pasta. Add it a little at a time: the sauce should coat the pasta smoothly, but shouldn’t be watery. Ricotta varies in firmness by brand, so add a splash more cooking water if needed.
Short pasta such as rigatoni or fusilli catches the pieces of artichoke and peas well; linguine or spaghetti also works if you prefer long pasta. Cook the pasta until just tender, then toss it with the sauce in the pan for a moment so the flavors are evenly distributed. Black pepper provides a warm, dry contrast to the lemon. Parsley adds a fresh, herby note; finely chopped chives work too, though they change the character of the dish a little.
Serve the pasta straight away, while the sauce is still smooth, with extra black pepper and, if you like, a little of the grated cheese. A simple green salad with a tangy dressing goes well without overpowering the lemon. If you have leftover pasta, cool it within two hours and store it covered in the refrigerator; use it within two days. Reheat gently in a pan with a splash of water, stirring until the sauce loosens up again.
Bring a large pot of water to a boil, add salt and cook the pasta until al dente, according to the package instructions. Before draining, scoop out 150 ml pasta water.
Halve or quarter any large artichoke hearts. Pat them thoroughly dry with paper towels.
Heat the olive oil in a large frying pan over medium-high heat. Cook the artichoke hearts for 5–7 minutes, turning them occasionally, until golden brown. Add the garlic and cook for 30 seconds.
Add the peas with 3 tablespoons pasta water. Let them warm through for 2–3 minutes. Stir in the ricotta, lemon zest and 1 tablespoon lemon juice.
Add the drained pasta to the pan. Add the Parmesan and a splash of pasta water, then toss until the glossy sauce coats the pasta. Add more pasta water if needed, and season with black pepper, salt and extra lemon juice.
Remove the pan from the heat, stir in the parsley and serve straight away.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.