Cavatappi with Artichokes and Three Cheeses
- 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
- 1/2 cup mild goat cheese
- 1/2 cup finely grated Pecorino Romano; more for serving
- This recipe is vegetarian
- Produce
- Artichoke hearts, frozen (1 9-oz. package)
- Chives (1/3 cup)
- Lemon (1)
- Mint, fresh leaves (2 Tbs.)
- Shallot (1/2 cup)
- Cooking & Baking
- Black pepper, Coarsely ground (1)
- Kosher salt (1)
- Olive oil (1 Tbs.)
- Red pepper flakes (1/4 tsp.)
- Pasta & Grains
- Cavatappi (12 oz.)
- Dairy
- Butter, unsalted (1 Tbs.)
- Goat cheese, mild (1/2 cup)
- Mascarpone (1/2 cup)
- Pecorino romano (1/2 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published December 12, 2011 (1 year ago).
75 people saved this recipe.
