Instructions

1. Trim the artichokes by removing the outer tough leaves and the sharp tips. Cut away any bright green bits until you get to the soft heart. Slice thinly and put in a bowl of acidulated water.
2. Pour olive oil into a pan, and add the onion and salt. Let the onions soften, for about 8 minutes, without getting brown
3. Add the drained artichoke slices to the pan, stir and add about a half cup of water. Let them simmer until they soften. Don’t let them brown, and add a bit more water if you need to.
4. When the artichokes are almost done, add the peas, and let cook until peas are done. Taste and adjust for salt (but remember the pesto will also add flavor.)
5. Place the mint, garlic, almonds, zest and salt in a small food processor. Puree until smooth. You may have to add a bit of the olive oil to make it blend. Eventually add all of the oil until it is well chopped and mixed.
6. Place the puree into a small bowl and add the grated cheese.
7. Bring a large pot of salted water to boil and add the pasta. Cook until al dente.
8. Drain, reserving a cup of the pasta cooking water.
9. Place the pasta into a large bowl, and toss with the artichoke mixture (which you should reheat if it has gotten cold).
10. If the pesto seems very thick, add a ladle full of the pasta cooking water to thin it out a bit, and then add to the pasta, tossing to mix it well. At this point you can also add a bit more pasta cooking water to loosen things up and make it a bit more creamy.
11. Serve topped with freshly ground black pepper.