One-Pot dishes certainly streamline dinnertime, especially if it all comes together in only 30 minutes. And this spring-themed pasta dish combines lots of spring greens such as peas, leeks, and dill, among other herbs.
The creamy stew, full of seasoned sweet leeks, lemon zest and Parmesan, is a celebration of spring that you can make all year long, thanks to the canned artichokes and frozen peas. The creaminess comes from dolloping fresh ricotta over the top, then swirling it into the warm stew as you eat so it melts a little.
Food & Wine suggests to serve this with crusty bread or over pasta, gnocchi or rice to soak up the fragrant, herby pan sauce. Our choice was 8 ounces of orecchiette so the peas could nestle themselves into the the nooks of the pasta.
NOTE: *We suggest doubling the grated Parmesan to a half cup which will help thicken the sauce somewhat.
One-Pan Creamy Artichokes and Peas
Ingredients
- 3 Tbsp. unsalted butter
- 2 leeks, white and light green parts, thinly sliced, or 1 bunch scallions, trimmed and sliced
- 2 fresh tarragon sprigs, more for serving
- ¾ tsp. fine sea or table salt, more to taste
- 2 Tbsp. dry white wine or dry (white) vermouth
- 1 14-oz. can halved or quartered artichokes packed in water, drained
- 1½ cups vegetable or chicken broth
- ¼ cup grated Parmesan*, more for serving
- 2 cups peas (10 oz.), fresh or frozen (no need to defrost)
- 1 tsp. finely grated lemon zest
- 1 cup chopped combination fresh herbs (mint, dill, tarragon, parsley, cilantro)
- ½ cup whole-milk ricotta
- ½ tsp. freshly ground black pepper
- Cooked pasta or rice, of your choice
Directions
- In a large skillet over medium heat, melt the butter. Stir in the leeks, tarragon and salt. Cook leeks until tender and golden brown at the edges, 4 to 6 minutes. Pour in the white wine and cook until evaporated, 2 to 3 minutes.
- Stir in the artichokes, broth and Parmesan, and bring to a vigorous simmer. Cook until the leeks and artichokes are tender, about 5 minutes. Stir in the peas and cook until just tender and bright green, 1 to 3 minutes.
- Stir in the lemon zest and fresh herbs. Taste and add more salt if needed. Top the skillet with dollops of ricotta, black pepper and more Parmesan. Serve warm.
Recipe by Liz Mervosh for Food and Wine
Accounting for Taste 