ZENB Penne Primavera with Peas, Artichokes, & Pine Nuts

This vegetable-based Penne Primavera with peas, artichokes, and pine nuts is a great way to enjoy your ZENB Penne Pasta. Packed with a good source of fiber and low in saturated fat, this delicious recipe takes only 20 minutes to make and may just become your new kitchen staple.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, sliced
• 1 cup oil-packed artichoke hearts, drained, quartered
• 2 tablespoons pine nuts
• 1/2 cup white wine
• 1 cup frozen green peas
• 1 tablespoon white balsamic vinegar
• 1/4 cup grated Pecorino Romano cheese
• 1/2 cup chopped basil

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain; keep warm.

2.

Meanwhile, heat oil in large skillet on medium-high heat. Add onion, salt and pepper; cook 3-5 minutes or until translucent. Add garlic, artichokes and pine nuts; cook 2-3 minutes, stirring frequently until garlic edges begin to brown. Add wine; cook 2-3 minutes until liquid is reduced by half.

3.

Reduce heat to medium. Add pasta and peas; cook 1-2 minutes or until heated through. Remove pan from heat; add remaining ingredients. Mix gently until cheese is melted and well combined. Top with additional fresh ground pepper before serving.