Quick Campanelle with Peas and Artichokes

Ingredients

• 8  ounces dried campanelle, radiatore or rotini pasta
• 1  cup frozen peas
• 1/2  cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped
• 2  cloves garlic, minced
• 1/2  cup chopped fresh tomato
• 1/2  cup finely shredded Pecorino Romano or Parmesan cheese
• 1  tablespoon extra virgin olive oil
• 2  tablespoons lemon juice
• 1/8  teaspoon ground black pepper
• 1/4  cup black forest ham, cut in slivers
•   Finely shredded Pecorino Romano or Parmesan cheese (optional)

Directions

Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.

In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.