Creamy Cavatelli with Golden Artichokes, Roasted Lemon and Ricotta, with Toasted Almonds and Tarragon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the slices from half of the lemon on a small tray with 1 teaspoon olive oil. Roast for 8 to 10 minutes, until golden at the edges and soft. Set aside.

2. 2

   Meanwhile, pat the artichoke hearts very dry with paper towels. Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add the halved artichokes and brown them for 4 to 5 minutes per side until nicely colored. Transfer to a plate and set aside.

3. 3

   In the same skillet, reduce to medium heat and add the butter with the remaining 1 teaspoon olive oil. Add the chopped shallot, the 2 sliced garlic cloves, the red pepper flakes if using, 1/2 teaspoon salt, and black pepper. Cook for 3 to 4 minutes until the shallot is tender and fragrant.

4. 4

   Bring a large pot of water to a boil. Salt the water and cook the cavatelli according to the package until al dente, usually 9 to 11 minutes. Reserve 3/4 cup / 180 ml of the pasta water before draining.

5. 5

   In a bowl, mix the ricotta, grated Parmesan, the grated garlic clove, the zest from the remaining lemon half, and 1 tablespoon lemon juice. Mash or finely chop the roasted lemon slices and fold them into the ricotta mixture.

6. 6

   Add the ricotta mixture to the skillet along with 1/2 cup / 120 ml pasta cooking water. Stir over low heat until a smooth, creamy sauce forms, 1 to 2 minutes. If it is too thick, add a little more reserved pasta water.

7. 7

   Return the browned artichokes to the skillet and add the drained cavatelli. Toss for 1 to 2 minutes so the pasta is well coated in the sauce. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if needed.

8. 8

   In a small dry skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

9. 9

   Turn off the heat for the pasta and add the chopped tarragon. Serve immediately with the toasted almonds on top and, if desired, a little extra grated Parmesan.