Agnolotti with sauce and artichokes

Ingredients:

• 250g frozen artichokes, defrosted and coarsely chopped
• 1 cup of cream with 10% fat content
• 1 clove garlic, crushed
• 1/8 tsp dried pepper flakes
• Coarse salt
• 1 cup frozen peas (do not defrost)
• 1 teaspoon finely grated lemon zest
• 2 tsp freshly squeezed lemon juice
• 450 g frozen cheese-filled agnolotti or ravioli
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup torn fresh leaves basilica

Preparation:

1. Combine artichokes, cream, garlic, pepper flakes, and 1/4 teaspoon salt in a deep skillet. Cover and bring to a boil. Cook over medium heat until artichokes are tender, about 5 minutes. Add peas and continue cooking for another 5 minutes. Remove the skillet from the heat and stir in the lemon zest and juice.
2. Meanwhile, bring a saucepan of salted water to a boil. Add the agnolotti and cook for the time indicated on the package. Pour 1/2 cup of the broth into a separate bowl, drain the remaining liquid, and transfer the agnolotti to the pan with the sauce.
3. Add the Parmesan and stir gently. Dilute the sauce with the remaining broth and sprinkle with basil leaves.