I always keep a few packages of frozen vegetables in the freezer: Peas, spinach, and artichoke hearts are essentials. Not only are they handy to have when fresh seasonal vegetables are scarce, but they also enable me to make a quick dish like this one on short notice.

Spaghetti with Artichokes, Peas, and Eggs is a delightful and flavorful pasta dish that brings together the vibrant combination of artichokes, peas, and eggs. This recipe creates a satisfying and comforting meal with a perfect balance of textures and flavors.

This dish is a wonderful way to enjoy the vibrant and wholesome ingredients of artichokes and peas, along with the richness of eggs and the savory kick of Pecorino Romano cheese. It is a versatile and delicious recipe that can be enjoyed as a main course or served as a side dish alongside your favorite protein.

Serves 4

INGREDIENTS

• 1 medium onion, finely chopped
• ¼ cup extra-virgin olive oil
• 1 (9-ounce) package frozen artichoke hearts, partially thawed and thinly sliced
• ½ cup water
• Salt and freshly ground pepper
• ¾ cup frozen peas (not thawed)
• 8 ounces spaghetti
• 2 large eggs
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. In a skillet large enough to hold all of the ingredients, cook the chopped onion in the olive oil over medium heat until softened, about 5 minutes.
2. Add the sliced artichoke hearts, water, and salt and pepper to taste to the skillet.
3. Cover the skillet and cook the mixture for 10 minutes.
4. Stir in the frozen peas and continue cooking for an additional 2 minutes.
5. Meanwhile, bring a large pot of salted water to a boil.
6. Add the spaghetti to the boiling water and stir. Cook the spaghetti, stirring frequently, until it is al dente.
7. In a small bowl, beat the eggs with ¼ cup of the Pecorino Romano cheese.
8. Scoop out some of the pasta cooking water and set it aside. Drain the cooked spaghetti.
9. Toss the drained spaghetti into the skillet with the cooked vegetables.
10. Add a little of the reserved cooking water to the skillet.
11. Drizzle the beaten egg and cheese mixture over the spaghetti and vegetables.
12. Toss well until the spaghetti is coated with the sauce.
13. Sprinkle the remaining ¼ cup of Pecorino Romano cheese over the dish.
14. Serve the spaghetti immediately, while it is still hot and flavorful.

SERVING SUGGESTIONS:

• Fresh Salad: Serve the spaghetti alongside a fresh green salad dressed with a light vinaigrette. The crispness of the salad will provide a refreshing contrast to the rich flavors of the pasta dish.
• Garlic Bread: Accompany the spaghetti with warm and crusty garlic bread. The garlic-infused bread will complement the savory notes of the dish and add a satisfying crunch.
• Grilled Chicken or Shrimp: For a protein-packed meal, consider grilling some chicken breasts or shrimp to serve alongside the spaghetti. The juicy and tender chicken or shrimp will pair well with the pasta and add extra depth to the dish.
• Roasted Vegetables: Roast a medley of colorful vegetables, such as cherry tomatoes, zucchini, and bell peppers, and serve them alongside the spaghetti. The roasted vegetables will provide a burst of sweetness and a delightful texture contrast.
• Fresh Herbs: Sprinkle some freshly chopped herbs, such as basil or parsley, over the plated spaghetti to add a pop of freshness and bright flavor.
• Parmesan Shavings: Finish the dish with delicate shavings of Parmesan cheese on top. The nutty and salty notes of the Parmesan will enhance the overall taste of the pasta.
• Light White Wine: Pair the spaghetti with a chilled glass of light white wine, such as Pinot Grigio or Sauvignon Blanc. The crisp and refreshing flavors of the wine will complement the dish beautifully.