Ingredients

• 5 tablespoons olive oil
• 3 garlic cloves
• 1 bag frozen artichoke hearts
• 1/2 lemon
• 1 cup white wine
• 1 tablespoon butter
• 1 box frozen peas
• Salt and pepper
• 1/2 cup parsley
• 2 pounds angel hair pasta
• 8 ounces camembert cheese

Browse by ingredient

Instructions

1. Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and saute until artichokes are caramelized. Then add white wine simmer until wine is reduced 2/3. Fold in butter. Add peas, and season with salt and pepper to taste. Garnish with parsley.
2. Cook pasta, strain in colander and add 1 tablespoon olive oil so pasta won't stick.
3. Pour sauce over pasta. Add cheese and toss.