Three Cheese Cavatappi

From Andie Evans
Makes 4 servings

Cavatappi resembles an elongated elbow macaroni. If you can't find it, you can use rotini or something similar. The addition of mint and lemon keeps the dish from getting too rich under all the cheese.

kosher salt
1 Tbsp. butter
1 Tbsp. olive oil
1/2 c. chopped shallot
9 oz. package frozen chopped brocolli
1/4 tsp. crushed red pepper flakes
coarsely ground black pepper
1/3 c. thinly sliced chives
2 Tbsp. thinly sliced fresh mint leaves
12 oz. cavatappi pasta
1/2 c. mascarpone (4 oz.)
1/2 c. mild goat cheese (3 oz.)
1/2 c. finely grated Pecorino Romano
1 Tbsp. lemon juice

Bring a large pot of well-salted water to a boil over high heat. 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 brocolli, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Remove from heat and stir in 3 Tbsp. of the chives and the mint.

Meanwhile, cook the pasta according to the 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 cooking water until smooth. Gently stir in the brocolli 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.

Per serving: 650 calories