Touches-of-Green Country Pasta — St. Patrick’s Day!

Ingredients:
12 baby artichokes or one 9-oz. pkg. frozen artichoke hearts, thawed and quartered
4 oz. Country Pasta Egg Pasta, uncooked
3 medium leeks, sliced to equal about 1-cup
2 cloves garlic, minced
2 Tbsp. olive oil
1 cup shelled peas (about ¾ pound in the pod) or frozen peas
¾ cup chicken broth or vegetable broth
½ cup coarsely snipped fresh Italian parsley
2 Tbsp. coarsely snipped fresh mint
Thin slices of Parmesan cheese *(use a vegetable peeler to create thin slices)

Directions:
If using baby artichokes, remove outer leaves until you reach the leaves that are pale green or yellow on the bottom half. Cut darker green portion of leaves off top half of artichoke, and discard. Cut off stem and trim any remaining green from base of artichoke. Quarter artichokes. Remove purple or pink leaves, if any, from inside. Meanwhile, cook the pasta according to package directions or until tender but still firm. Drain; keep warm.

In a large skillet cook and stir quartered artichokes or artichoke hearts with leeks and garlic in hot oil over medium-high heat for 5 minutes. Add peas and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until artichokes are tender.

Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese. Serves 4 –Better Homes and Gardens, Jeanne Ambrose