Pasta Primavera with Artichokes and Peas

Yesterday morning, I drove to work gazing at the mountains:

The past few Wednesday nights I've driven directly from my job to Rome, Georgia, where Zach is currently staying during the week for his current Internal Medicine rotation. (I'm also very naughty and take photos while driving, as you can see...) Even though the trip adds nearly an hour and a quarter to my commute the following morning, it's still entirely worth the effort to be able to see Zach during the week instead of just on the weekends! Besides, who could resist flying through the wooded hillsides while watching the sun rise? There's something about a lengthy, peaceful commute that always energizes me. I dearly love driving - the feel of the floorboards beneath my feet, the tension of the steering wheel against my hands, the rush of the curves - and as long as I'm not trapped in claustrophobic, immobilizing traffic I'm perfectly content to spend extended periods of time on the road. Especially when seeing Zach is involved, of course!

Apparently artichokes energize me as well, because I'm cooking with them again... Truly, though, when can one say "oh no, I've had too many artichokes lately?" Words I've never heard, in my humble experience. Furthermore, it's artichoke season. How could I argue with nature? How could I argue with Bon Appetit magazine, where I first discovered the inspiration for this recipe shining grandly on the cover of the May issue? How could I dare argue with an artichoke? Rather than risking the possibility of insulting the Springtime bounty of these sprightly little thistles, I simply invited them in...

Pasta Primavera with Artichokes and Peas

* Inspired by the May issue of Bon Appetite
3 oz pancetta, chopped (optional)
1 T olive oil
1 lb artichoke hearts, quartered
2 cups shelled green peas, fresh or frozen
6 green onions, green and white parts both thinly sliced
4 cloves garlic, minced
12 oz whole wheat spaghetti, cooked according to package directions
1/4 cup reserved pasta cooking liquid
1/2 cup grated Parmesan cheese
1/3 cup 2% milk
1 T olive oil
3 T lemon juice
1 tsp grated lemon zest
1/8 cup minced parsley
2 tsp dried basil or 1/8 cup thinly sliced fresh basil

~ If you're using the pancetta, cook it in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and place on paper towels to drain.
~ Still keeping the skillet over medium heat, add 1 T olive oil and saute the artichokes until they are lightly browned.
~ Add the peas, green onions, and garlic, and continue to saute until the peas are crisp-tender.
~ Add the vegetable mixture to the cooked pasta, along with the 1/4 cup reserved pasta cooking liquid and the Parmesan, milk, 1 T olive oil, lemon juice, lemon zest, parsley, basil, and pancetta if desired.
~ Season to taste with salt and pepper, and serve warm or cool!

Soundtrack for the day's commute: Spacehog, Resident Alien

On the blog this time last year... Warm Baked Potato Salad with Goat Cheese!