Shrimp and Artichoke Pasta

Ingredients

• 1/2 pound linguine, fettuccine, spaghetti, or other pasta
• 1/4 cup prepared basil pesto
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, finely minced
• 1 pound raw shrimp, peeled, deveined
• 1 cup frozen peas
• 8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
• 1/3 cup thinly sliced green onions, including the greens
• 1/3 cup minced fresh parsley
• Salt and freshly ground black pepper to taste

Directions

1. Bring a big pot of salted water to a boil over high heat; use 4 quarts of water and 2 tablespoons salt. Drop in the pasta and leave it uncovered, cooking at a lively boil over high heat until al dente, about 10 minutes, or follow the package timing for al dente. When the pasta is ready, ladle out 1 cup of the starchy water and set it aside before you drain the noodles. Drain, then coat the pasta with the pesto and keep it warm.
2. Warm the oil in a wide skillet over medium-high heat. Stir in the garlic with the shrimp and cook for 1 minute, just until the shrimp has turned pink but is not fully done. Mix in the peas and artichokes, turn the burner down to medium, cover the pan, and continue cooking for 1 minute.
3. Stir in the green onions and parsley, then set the heat to low. Put the pasta into the skillet along with about a third of a cup of the cooking water you held back. Toss everything together until evenly coated, adding more of that cooking water if it seems dry. Finish with salt and pepper, and serve right away.