Ingredients
½lblinguine,such as fettuccine, spaghetti, or other pasta
¼cupbasil pesto,prepared, or spinach, arugula, or kale pesto
2tbspextra-virgin olive oil
1clovegarlic,finely minced
1lbshrimp,(21 to 30 count) raw, peeled, deveined
1cuppeas,frozen
8ozartichoke heart quarters,frozen, thawed, cut in half lengthwise
⅓cupgreen onions,thinly sliced, greens included
⅓cupfresh parsley,minced
salt and freshly ground black pepper,to taste
Preparation
Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
Add the pasta. Cook uncovered on high heat with a vigorous boil for about 10 minutes until al dente (cooked but still a little firm), or according to the pasta package for al dente.
Once the pasta is done, and before draining the pasta, scoop out 1 cup of the pasta cooking liquid and reserve.
Drain the pasta.
Toss the pasta with the pesto and keep it warm.
Heat the oil in a large skillet over medium-high heat.
Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
Add the peas and artichokes, lower the heat to medium, cover and cook for an additional 1 minute.
Add the green onions and parsley, reduce the heat to low.
Add the pasta and about ⅓ cup of the reserved cooking water.
Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Season with salt and pepper.
Serve immediately.
