Artichoke Lemon & Cheddar Pasta Creamy Pasta Shells

Serves 2


1 ¼ C shells uncooked

¼ C finely chopped fresh flat leaf parsley

1 can artichoke hearts, drained and finely chopped

1/3 C mayonnaise

3 T heavy cream

½ C grated good English cheddar

Zest of one large lemon

1 T fresh lemon juice

1 t kosher salt and ¼ black pepper

1 T salted butter


  • Combine the artichoke hearts, mayonnaise, cream, cheese, zest, juice, parsley, and salt and pepper. Set aside.
  • Bring a pot of 5 C of water to boil. Add the shells and cook until al dente. Drain all but 3 T water. Add the mixture and stir. Then add the butter and stir until melted.
  • Serve.

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