CAVATAPPI WITH ARTICHOKES AND THREE CHEESES

CAVATAPPI WITH ARTICHOKES AND THREE CHEESES image

Categories Pasta

Number Of Ingredients 14

Kosher salt
1 lemon
1 Tbs. unsalted butter
1 Tbs. olive oil
1/2 cup chopped shallot
One 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 chives
2 Tbs. thinly sliced fresh mint leaves
12 oz. cavatappi
1/2 cup mascarpone (4 oz.)
1/2 cup mild goat cheese (3 oz.)
1/2 cup finely grated Pecorino Romano; more for serving

Steps:

Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. 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, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 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, and 1/4 cup 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. nutrition information (per serving): Calories (kcal): 650; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 15; Protein (g): 22; Monounsaturated Fat (g): 8; Carbohydrates (g): 74; Polyunsaturated Fat (g): 1.5; Sodium (mg): 730; Cholesterol (mg): 65; Fiber (g): 8;