Lemon Cavatappi Alfredo with Artichoke Hearts & Red Kale

Ingredients

  • 16 oz (1 lb) cavatappi pasta
  • 4 tablespoons Majestic Butter, unsalted
  • 2 garlic cloves, minced
  • 2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving 
  • 2 14.5 oz cans artichoke hearts, quartered, drained
  • 3-4 cups red kale, roughly chopped
  • Zest of one lemon
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste

    PREP TIME: 20 minutes

    COOK TIME: 45 minutes

    SERVES: 6 People

    DIFFICULTY:

    Directions

    1. Add water to a large pot and salt until it tastes like the sea (yes, it sounds strange but trust us). Bring to a boil over high heat. Add the pasta and cook for 8-10 minutes until it’s almost al dente and turn off the heat. (When the pasta is done, be sure to reserve the pasta water. Do not drain.)

    2. Once the pasta is almost ready, heat a large skillet with straight sides or a large pot over medium heat and add the butter to the hot pan. As it melts, add the garlic and cook (stirring often) until fragrant and tender, about 1-2 minutes. Be careful not to cook for too long as the garlic will quickly brown. Add ¾ -1 cup of the salted pasta water and reduce the heat to low. 
    3. Add the kale to the pan and sauté until wilted, about 2-3 minutes. Use tongs or a slotted spoon to transfer pasta directly into the skillet. Add the artichokes and lemon zest then, using two spoons, toss together until the pasta and vegetables are well coated in the sauce. Add the cheese and toss until melted and combined. Turn off the heat and add the lemon juice, salt and pepper to taste, and toss to combine. Add more pasta water if needed. Serve immediately and top with extra cheese and lemon zest as desired.

    Recipe Story

    Butter isn’t just for baking. It adds flavor and richness to so many dishes, including a delicious sauce for pasta. Think of alfredo, you might envision a creamy, white sauce made with cream and thickened in a pan on the stovetop. There is another way to make alfredo that doesn’t stray from tradition with just three ingredients - butter, parmesan, and pasta water. Salt and pepper to taste, of course. But an alfredo with no fettuccine? How can it be? Yes, that delectable alfredo sauce can be paired with any of your favorite pasta noodles and one of ours happens to be cavatappi. If you are looking for a pasta dish that’s light enough for the summer and cozy enough for the winter, try this Lemon Cavatappi Alfredo with Artichoke Hearts and Red Kale. Pairs well with your favorite white wine.