Cook pasta according to package instructions, omitting salt and fat.
While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
Hubby and I like really flavorful food, so we found this to be very, very bland. We added bottled minced garlic and some salt to what we had on our plates just to be able to get it down. I'm not a person to waste food, which means, unfortunately, that we have to eat the rest of it tomorrow. :( The recipe went right from the countertop into the trash.
This was surprisingly good. I am not a fan of artichoke hearts, but this dish was very flavorful. We used the regular "bow-tie" pasta instead of the whole wheat. Quick and easy with leftovers for lunch. Cooked the whole box of pasta, used half for this recipe and half for Alfredo pasta (my daughters are very picky eaters). Definitely a keeper.
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