Serves 6<\/p>\n
2 t salt
\n1 c fresh or frozen baby peas
\n4 c penne or cavatappi
\n3 T olive oil, divided
\n1 can (14 oz) artichoke hearts, quarted, drained
\n2 t fresh garlic, minced
\n1 c feta cheese, crumbled
\n2 T fresh parsley, minced
\n1 T lemon zest
\n2-3 T fresh lemon juice
\n\u2153 c grated parmesan cheese<\/p>\n
Procedure<\/strong><\/p>\n 1. Bring 1 gal water to boil with salt. Blanch peas 1 minute, shock in ice water, drain well. April 2019<\/p>\n","protected":false},"author":5,"featured_media":15292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13310"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=13310"}],"version-history":[{"count":1,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13310\/revisions"}],"predecessor-version":[{"id":15314,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13310\/revisions\/15314"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/15292"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=13310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=13310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=13310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2. In same pot, cook pasta al dente. Drain, reserve 1 c pasta water. Return pasta to pot.
\n3. In large skillet, heat 1 T olive oil over med heat. Saut\u00e9 artichoke hearts 3-4 min, add garlic, cook 1 min.
\n4. Add to pasta, along with peas, feta, parsley, lemon zest & juice, remaining olive oil & pinch of salt. Toss to combine, add pasta water as needed to coat. Heat through, serve parm on side.<\/p>\n","protected":false},"excerpt":{"rendered":"