Penne with Baby Artichokes, Black Olives and Peas
INGREDIENTS
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12 baby artichokes
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4 tablespoons olive oil, divided
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2 garlic cloves, minced
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1 shallot, minced
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1/2 lemon, cut in thin circles
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2 bay leaves
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1/2 teaspoon red pepper flakes
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2 cups vegetable broth
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1/2 cup black olives, pitted
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1/4 cup fresh basil, chiffonade
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2 tomatoes, diced
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2 tablespoons butter
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1/2 cup sweet peas
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Salt and pepper, to taste
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1 pound penne pasta, cooked
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1/4 cup grated Pecorino Romano
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