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1
Trim the artichokes by removing the outer tough leaves and the sharp tips.
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2
Cut away any bright green bits until you get to the soft heart.
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3
Slice thinly and put in a bowl of water to which you've added about a tablespoon of fresh lemon juice.
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4
In a large saute pan over medium heat, warm the 3 tablespoons of olive oil.
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5
Add the onion and 1 teaspoon of the salt, and cook until the onion has softened but not browned, about 8 minutes.
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6
Drain the artichoke slices and add to the pan, stir, and add about 1/2 cup of water.
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7
Simmer until softened, but not browned, adding a bit more water if needed.
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8
When the artichokes are almost done, add the peas, and cook until tender.
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9
Taste and adjust with more salt if needed, but remember the pesto will also add flavor.
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10
Put the mint, garlic, almonds, lemon zest, and remaining 1/4 teaspoon salt in a small food processor and puree until smooth.
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11
(You may have to add a bit of olive oil to make it blend.)
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12
Then add all of the 1/3 cup of olive oil until the mixture is well chopped and combined.
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13
Transfer the pesto to a small bowl and add the grated cheese.
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14
Bring a large pot of salted water to a boil.
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15
Add the pasta and cook until al dente.
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16
Meanwhile, check the artichoke mixture and reheat if it has gotten cold.
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17
Drain the pasta, reserving 1 cup of the pasta cooking water.
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18
Transfer the pasta to a large bowl and toss with the artichoke mixture.
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19
If the pesto seems very thick, add a ladleful of the reserved pasta cooking water to thin it out a bit, and then add to the pasta, tossing to mix it well.
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20
At this point, you can also add a bit more of the reserved cooking water to loosen things up and make it a bit creamier if desired.
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21
Serve topped with freshly ground black pepper.
