Recipe: Spring Artichoke and Snap Pea Pasta

This pasta recipe proves once again the magical properties of butter and garlic. I made this quick spring pasta from fridge “remnants” earlier this week. The artichokes add a little zing and the snap peas provide crunch:

Artichoke and Snap Pea Pasta
1/2 a package of quality dried Paglia e Fieno (“straw and hay”) pasta
1 can of plain canned artichoke hearts cut into thin pieces
1/2 pound of fresh snap peas cut into uniform pieces
3 tablespoons salted butter
2 cloves of minced fresh garlic
Dash of truffle oil
Salt and pepper

Add the pasta to a pot of boiling water for six minutes. Melt the butter in a small pan and soften the garlic. Add the artichoke hearts and cook over low heat. Add the snap peas on top and season. Turn off the heat. Remove pasta from water and add straight to the artichoke mixture. Cook on high heat for a minute, until cooked. Serve immediately, doesn’t require any cheese.