Agnolotti with artichoke sauce

It's been too long. I don't want to talk about it.
Here's an awesome recipe we made for dinner tonight. I didn't substitute or omit ANYTHING, so here it is in it's purest form, straight from the Food Network Magazine. I definitely recommend getting a subscription, if you don't already have one. Although, that may cut my readership down considerably.....
Agnolotti are moon shaped stuffed pasta, so if you can't find any, regular cheese ravioli will do just fine!
This sauce has a bit of half and half in it, but it's not heavy at all. The lemon zest and juice give it a fresh, bright flavor that works well with the artichoke hearts tartness.

1 can quartered artichoke hearts, drained
1 C half and half
1 clove garlic, peeled and chopped
1/8 t red pepper flakes
salt
1 C frozen peas
1 t lemon zest
2 t fresh lemon juice
1 lb refrigerated cheese agnolotti
1/4 C grated Parmesan cheese

Combine the artichokes, half and half, garlic, red pepper flakes and 1/4 t salt in a large skillet and bring to a simmer over medium heat. Cover and cook for 5 minutes. Add the frozen peas and continue to cook for 5 more minutes. Remove from the heat and add the lemon juice and zest.
Meanwhile, cook the agnolotti according to the package directions. Reserve about a half cup of the pasta water, then drain and add the pasta to the artichoke sauce. Add the parmesan and gently stir until the agnolotti are coated. If the sauce seems to thick, add a little pasta water until it reaches desired consistency.

For those who care, this dish has 22g of protein! I'm keeping track of my protein intake, so I always like to know how much is in what I eat.