Agnolotti With Artichoke Sauce

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1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped

1 cup half-and-half

1 clove garlic, smashed

1/8 teaspoon red pepper flakes

Kosher salt

1 cup frozen peas (do not thaw)

1 teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice

1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli

1/4 cup finely grated parmesan cheese

1/4 cup torn fresh basil leaves

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