Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.
SERVES: 4
INGREDIENTS:
- Kosher salt
- 1 lemon
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 cup chopped shallot
- 1 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
- 1/4 tsp. crushed red pepper flakes
- Coarsely ground black pepper
- 1/3 cup thinly sliced fresh chives
- 2 Tbs. thinly sliced fresh mint leaves
- 12 oz. cavatappi
- 1/2 cup (4 oz.) mascarpone
- 1/2 cup (3 oz.) mild goat cheese
- 1/2 cup finely grated pecorinoromano; more for serving
INSTRUCTIONS:
- Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 11/2tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes,1/2tsp. salt, and1/4tsp. pepper. Cook until the artichokes are golden-brown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.
- Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and1/4cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.
