1 lb. cavatelli
1/4 cup lemon juice
1/3 cup freshly grated
Parmigiano-Reggiano,
plus more for serving
1/3 cup fresh tarragon,
coarsely chopped
EVOO, for drizzling
■Bring a large pot of water
to a boil for the pasta.
■On a work surface, using
the f lat side of a chef’s knife,
crush the olives. Remove the
pits, then chop the olives.
■Heat a large skillet over
medium to medium-high.
Add the olive oil, then the
butter. When the butter
foams, add the artichokes
and leeks; cook, stirring
often, until the leeks soften,
2 to 3 minutes. Add the
thyme, garlic, and lemonC avat e l li w i t h
Artichokes, Olives &
Leeks
SERVES 4
1 cup green olives, such
as Cerignola
2 tbsp. olive oil
2 tbsp. butter
1 9- oz. box frozen
artichoke hearts,
thawed and sliced
lengthwise
2 leeks, white and light
green parts only,
halved lengthwise and
thinly sliced
2 tbsp. fresh thyme
leaves, chopped
4 cloves garlic, thinly
sliced
1 tbsp. lemon zest
Kosher salt and pepper
1/2 cup chicken stock
1/2 cup white winezest. Season with salt and
pepper; stir until the garlic
softens, 1 to 2 minutes.
Add the olives, stock, and
wine; reduce the heat to
low. Let the sauce simmer,
stirring often, while the
pasta cooks.
■Salt the boiling water
and add the pasta. Cook
until 1 minute shy of the
package directions.
Reserve about half of a
mug of the pasta cooking
water; drain the pasta.
Toss the pasta, the reserved
cooking water, lemon
juice, 1 / 3 cup Parmigiano-
Reggiano, and the tarragon
with the sauce; season.
Drizzle with EVOO.
Serve with additional
cheese for topping.C AVAT ELLI is considered one of the oldest pasta types and is typically made at
home in Italy. The size and specific shape vary by region. Typically, it is a short rolled pasta
with a groove for trapping sauces.