So I was thinking about what to whip up for dinner tonight. I had some leftovers that needed to be used, and a nice package of Cavatelli Pasta which I picked up at our local import market this week. My list was some leftover asparagus, ¾ of a jar or artichoke hearts, a bunch of fresh Italian herbs from our BB basket this week and a lemon. This is what I did……
1 cup asparagus cut in 2” lengths
1 jar of artichoke hearts, including the liquid
1/3 cup chopped herbs – a combination of Basil, Oregano, and Parsley
One 17 OZ package of Cavatelli Pasta
1/3 cup Extra Virgin Olive Oil
4 cloves garlic
Fresh Ground Pepper to taste
Pinch of Salt for the pasta water
Bring a large pot of salted water to a boil and add the pasta. Cook until tender.
Rinse and pat dry the bunch of herbs. Chop the herbs to a desired consistency and place in large bowl.
Cut pre-cooked asparagus in 2 “ lengths, add them to the large bowl
Cut the artichoke hearts up in 1 inch pieces and add them to the large bowl
Press the garlic over the bowl mixture
Pour Olive Oil over the items in the large bowl
Squeeze one fresh lemon over the items in the large bowl
Toss the items in the bowl with the EVOO and Lemon juice
When the pasta is finished cooking, drain the water and then immediately add the hot pasta to the large bowl and toss it with the mixture. Set bowl aside to cool – when it is cool enough, cover with plastic and refrigerate.
I served this dish cold alongside some sliced melon. You could also serve it hot tossed with some Italian cheese or even topped with grilled chicken.