Lemon Pepper Pasta in a Red, Yellow and Green Sauce

Remember how I told you about all the scrubbing and stuff that went on in my bedroom this weekend? Well part of what happened is that I found a whole bag full of high end non-perishables I forgot I’d been given for Christmas. So I decided to use up some of that stuff for dinner tonight, and OMG was it delicious!
1 package Lemon Pepper Pappardelle (or any other pasta you like)(mine was from Trader Joe’s)
¼ C lemon juice
2-3 T olive oil
2 T parmesan cheese
3-5 garlic cloves, grated
2 t butter
Salt and pepper to taste
10 oz can artichoke hearts
½ C mukimame (shelled, steamed soybeans, found in the freezer section) or peas
½ C roasted red peppers in olive oil*

Combine the lemon juice, olive oil, parmesan cheese, garlic and salt and pepper in a large bowl.
Finely dice ½ the can of artichoke hearts (set the rest aside for another night). Place them on a foil lined cookie sheet with the mukimame (or peas). Brush with about 1 T of the lemon juice mixture and 1 t butter, cut into eight pieces. Broil on high for about four minutes or until browned, but not burned. Be very careful as the artichoke will burn quickly because it’s so small. Remove and spoon into a large bowl.
Drain some of the liquid (2-3 T) from the red peppers into the bowl with remaining lemon juice mixture. Coarsely chop the peppers. Add to the bowl. Add the artichokes and mukimame. Add remaining butter and stir until the butter melts.
Cook the pappardelle according to package directions. Drain and remove to the bowl with veggie sauce. Mix with large tongs and serve.

*If you don’t have roasted red peppers, you can chop a fresh pepper and add it with the artichokes and mukimame. Then substitute plain olive oil for the pepper liquid in the third step. The sauce won’t be quite as flavorful, but it will still be good.