Cavatappi with Artichokes and three Cheeses

I have finally caught up and tonight’s dinner was a winner. We were a little disappointed that we could not find Cavatappi pasta. When in TN we went to a really good restaurant and I had it there. I remember because Pam said it looks like macaroni. I said, yes, but it is a double turn. Anyway, Jim really liked this recipe and said shame on Wegmans. If they can have Cavatappi in TN we should have it in VA. Serves 4 (unless Jim is eating.) This recipe is in the Dec/Jan Fine cooking.
Ingredients:
Kosher Salt
1 lemon
1 T unsalted butter
1 T EVOO
½ C chopped shallot
1 9 oz package frozen artichoke hearts, cut into ¼ “slices while frozen
¼ t crushed red pepper flakes
Coarsely ground black pepper
½ C thinly sliced chives
2 T thinly sliced fresh mint leaves
12 oz cavatappi.
½ C mascarpone
½ C mild goat cheese
½ C finely grated Pecorino Romano.
Directions:
1. Bring a large pot of well-salted water to a boil over high heat. From the lemon grate 1 ½ t zest and squeeze 1T of juice. Heat the butter and oil in a 123” skillet over med 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 artichokes, red pepper flakes, ½ t salt and ¼ t pepper. Cook until the artichokes are golden brown, 3-4 minutes. Remove from the heat and stir in the chives, mint and lemon zest.
2. Add the three cheeses to the artichokes with the heat off. Add the pasta to the skillet when done and ½ C pasta water; stir to combine.
We did add more pepper at the table, but no more salt.  Very good pasta