Gemelli with Artichokes, Sugar Snap Peas, and Parmesan
8 oz penne pasta
2 T olive oil
1 (8 oz pkg frozen artichoke hearts, thawed)
2 garlic cloves, minced
1/2 lb sugar snap peas, trimmed
1/2 c whipping cream
1 T minced fresh tarragon
1/2 c freshly grated Parm cheese
1) Cook pasta in L pot of boiling water according to pkg directions.
2) Heat oil in heavy L skillet over med-hi heat. Add artichokes and garlic; saute until artichokes begin to brown, about 5 minutes. Add sugar snap peas; saute 1 minute. Add cream and tarragon; bring to simmer. Mix in pasta, then cheese. Toss until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to bowl.