Sweet Pea Linguine Alfredo

Place a large pot of salted water over high heat to boil for the pasta. Peel and slice the shallot. Peel and slice the garlic. Pick the basil leaves. Drain the artichoke hearts.

Transfer artichoke hearts to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Broil until crispy on the edges, about 7 to 9 minutes.

Add the linguine to the large pot of boiling water and stir. Cook until al dente, stirring occasionally, about 5 to 6 minutes. Drain the pasta, rinse with cold water, and toss with 1 tsp olive oil in the colander to prevent sticking.

Return the large pot to medium heat with the butter. Once melted, add the sliced shallot and sliced garlic and cook until softened, about 2 to 3 minutes. Add the cream cheese, just 1¼ cups green peas, and ¾ cup water. Cook, stirring to melt the cream cheese, until sauce comes to a simmer, about 1 to 2 minutes.

Add the pea mixture to a blender with the basil leaves and ½ tsp salt. Blend until smooth, scraping down the sides as necessary, and return the sauce to the pot over medium heat. Add the cooked linguine and remaining green peas. Cook, stirring frequently, until pasta is heated through, about 3 to 4 minutes.

Divide sweet pea linguine alfredo between large shallow bowls and top with crispy artichokes. Drizzle with truffle oil.