I overheard someone raving about Heartland pasta recently (it’s gluten free). After eating burgers the last two nights, I decided to tone it down with something… non-meaty. I also forgot to buy chicken at the grocery store which foiled my plans of fried chicken. Here’s what you need –
- 2 cups dry pasta
- 1 tbsp butter
- 10 radishes, scrubbed and sliced
- 1 shallot, sliced
- 1/8 tsp red pepper flakes
- 1/2 cup snap peas, broken into equal pieces
- 1/2 cup artichoke hearts, roughly chopped
- 1 lemon
- 1/4 cup loosely packed parsley leaves
- Grated Romano, salt, pepper to taste
Boil water for the pasta. Meanwhile, chop the radishes, shallot and peas. In a cast iron skillet, melt the butter and add the shallots. Turn heat to low. Add the radishes and red pepper flakes and stir every few minutes. When the water is boiled, add the pasta.
Continue to cook the radishes. Grate the lemon over the radishes and set the lemon aside. Add the peas and continue to cook on low heat. Drain the pasta and add to the skillet, along with the artichoke heats. Juice the lemon over the pasta dish, add the parsley and cook on low for a few more minutes.
Serve with cheese, salt and pepper.