Are you ready for Spring? I am. This dish just shouts freshness! Pasta with a great amount of vegetables and cheesy topping!
4 Tbs. kosher salt
1 cup fresh frozen baby peas
3 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
1/2 cup chopped mushrooms
2 artichokes whole hearts (canned), chopped finely (these were quartered and I use four)
6 oz. baby spinach, minced fine/chopped
1/2 tsp. fine sea salt, plus more, to taste
Freshly ground pepper, to taste
1/2 cup heavy cream
2 Tbs. minced fresh mint
1/4 cup minced fresh flat-leaf parsley
1 lb. linguine
Grated Parmigiano-Reggiano cheese for serving
Bring a pot of water to a rapid boil. Add the remaining 2 Tbs. kosher salt and the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente (tender but firm to the bite), according to the package instructions.
Just before the pasta is ready, if the sauce has cooled, warm it over medium-low heat, then remove from the heat. Drain the pasta, add it to the sauce in the pan and toss until the strands are well coated with the sauce. Transfer to a warmed large, shallow serving bowl and serve immediately. Garnish with grating cheese at the table.