Quick Campanelle with Peas and Artichokes

Ingredients

• 8  ouncesdried campanelle, radiatore or rotini pasta
• 1  cupfrozen peas
• 1/2  cupfrozen or canned artichoke hearts, (rinse if canned) coarsely chopped
• 2  clovesgarlic, minced
• 1/2  cupchopped fresh tomato
• 1/2  cupfinely shredded Pecorino Romano or Parmesan cheese
• 1  tablespoonextra virgin olive oil
• 2  tablespoonslemon juice
• 1/8  teaspoonground black pepper
• 1/4  cupblack 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.