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.
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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.
Start the meal with simple Garden Lettuces with Garlic Chapons.
Fancy enough for company - like artichoke dip on pasta. I will probably nix the mint next time, though (I wasn't a fan with the artichoke flavor).
Really nice side. Great blend of cheese. Just be sure to use lemon to taste, can overpower the other ingredients. Will certainly make again.
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