Spring Pasta with Artichokes, Mushrooms, and Peas

Although this pasta is great with fresh spring produce, it can easily be made year round using jarred artichokes and frozen peas.  I was inspired to make it because I wanted to try the fresh English peas that have been appearing in our market lately.  They are available in pea pods or already shelled.  It was nice to eat fresh peas and they were pretty tender and flavorful, but peas lose their freshness so quickly that frozen peas are also a good way to go.

If you chop and saute the vegetables while the water is coming to a boil for the pasta, everything should come together in just about the time it takes to cook pasta!

Spring Pasta with Artichokes, Mushrooms, and Peas

INGREDIENTS:
8 oz (1/2 lb.) plain or spinach fettucini or linguini
1 lemon (if using fresh artichokes)
2 large artichokes, or the equivalent in a jar
4 tablespoons butter
4 tablespoons olive oil
4 shallots or onions, cut in half vertically and thinly sliced
1 garlic clove, finely chopped
6-8 oz. mushrooms, thinly sliced
1 pound shelled tender pod peas or frozen peas
3 tablespoons chopped parsley
2 teaspoons chervil, tarragon, and/or thyme
Parmesan for serving

DIRECTIONS:

Put a large pot of water of high heat to bring to a boil for the pasta.

If using fresh artichokes, Dice the heart into cubes and put in a small bowl.  Squeeze the juice of a lemon over it and toss to keep them from turning brown.

Melt the butter and the oil in a wide skillet, add the shallots, garlic, drained artichokes, and stew them together for 2 minutes.  Add 1 cup of the water from the pasta pot, cover, and cook over medium heat for 2 more minutes.  Raise the heat, add the mushrooms, season with salt and pepper, and cook for 1 minute.  Add the peas and more water if the first cup has cooked off, so there will be a little sauce at the end.  Lower the heat again, cover, and cook gently for 3-4 minutes or until all the vegetables are tender.

Cook the pasta, scoop it out when it is done, and add it to the pan with the vegetables.  Season it with the herbs and add more salt and pepper if needed.  Toss to mix everything together.  Serve with Parmesan.

Serves 3-4.