Tagliatelle con Asparagi, Piselli, e Carciofi

Tagliatelle with Asparagus, Peas, and Artichokes

This recipe was adapted from the book Lorenza's Pasta by Lorenza de'Medici. It is a great authentic Italian cookbook. The recipe calls for fresh artichokes, and those should be used if you know how to correctly clean an artichoke.

1 can artichokes drained and quartered (or three artichoke hearts, cleaned and quartered)
olive oil
1 lb asparagus cut into 1 inch pieces
salt and pepper
1 1/4 cup peas (can use frozen or fresh-defrost if using frozen)
1 cup light cream
1 lb pasta (if fresh pasta is not available, use egg noodles)
Parmesan cheese

1. Saute asparagus in olive oil until cooked through (you could also steam or roast the asparagus). Toss in artichokes and warm through.

2. Puree 1 cup of peas and cream in blender. When blended, put in a saucepan and heat over low heat. Add the remaining 1/4 cup peas, artichokes, and asparagus. Season with salt and better (use white pepper if you have it).

3. Boil pasta. Slightly under cook the pasta. When pasta is done, drain and add to the sauce mixture.

4. Sprinkle with Parmesan cheese and serve.