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With meaty artichoke hearts, creamy goat cheese and a hit of lemon, this savory pasta dish delivers gourmet flavors without all the effort.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, stovetop
| 1 lb | dried linguine |
| 1 cup | frozen peas, thawed |
| 2 Tbsp | olive oil |
| 4 | cloves garlic, minced |
| ¼ tsp | hot pepper flakes |
| 1 jar | (12 oz) grilled artichoke hearts, drained well and chopped |
| 1 Tbsp | freshly grated lemon zest |
| ⅓ cup | freshly squeezed lemon juice |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ½ cup | finely crumbled goat cheese |
| ¼ cup | finely chopped fresh mint leaves |
Cook linguine according to package directions, adding peas in the last minute of cooking. Reserve 1/2 cup cooking liquid; drain linguine and peas.
Meanwhile, in large skillet set over medium heat, add oil. Add garlic and hot pepper flakes; cook, stirring, for 1 minute or until garlic is starting to soften and fragrant. Stir in artichokes. Cook, stirring frequently, for 1 to 2 minutes or until well coated. Stir in lemon juice and Seasoned Vegetable Base and bring to a boil.
Add linguine, peas and reserved cooking liquid; stir to coat. Cook, stirring frequently, for 1 to 2 minutes or until well combined and sauce clings to pasta well. Stir in goat cheese, lemon zest and mint.
Tips: Substitute jarred artichoke hearts with thawed frozen artichoke hearts if preferred. Substitute fresh mint with fresh parsley, basil, cilantro or chives if desired.