Make Peas and Artichoke Baked Pasta

One of the foods that took me years to love are peas. For years and years, I’d pick them out of the arroz con pollo my mom would serve us. I’d pick them out of salads, pastas and appetizers. I’d eat everything except a small pile of green peas. But now, I can’t get enough of them. Fresh peas are obviously the best. There’s nothing that can compete with that. But I usually love to add peas to all sorts of things because I always have a bag in my freezer.

This creamy and delicious pasta is perfect for spring. It’s loaded with delicious peas and artichokes. Of course, you can swap out the cheeses for any cheese you have on hand (that’s melty and tasty). I like to add cheddar and gouda (it’s my favorite combo) but other good contenders would be mozzarella, fontina or pepper jack.

Get creative!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.