Gemelli With Artichokes, Sugar Snap Peas, And Parmesan
- 8 ounces gemelli or penne
- 2 tablespoons olive oil
- 8 ounces artichoke hearts
- 2 garlic cloves, minced
- 1/2 pound sugar snap peas
- 1/2 cup whipping cream
- 1 tablespoon minced fresh tarragon
- 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. (al dente) Drain well.
- Heat oil in heavy large skillet over medium-high heat. Add artichokes and garlic; saute until artichokes begin to brown, about 5 minutes. Add sugar snap peas; saute 1 minute. Add cream and tarragon; bring to simmer. Mix in pasta, then cheese. Toss until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to bowl.
gemelli, olive oil, hearts, garlic, sugar, whipping cream, tarragon, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/gemelli-with-artichokes-sugar-snap-peas-and-parmesan-52930011 (may not work)