Cavatelli With Arugula & Ricotta Salata

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
613
FAT
89%
CHOL
51%
SOD
20%

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Ingredients for 4 servings

1 Tbs. fresh lemon juice; more to taste

3 large cloves garlic, finely chopped

1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped

5 Tbs. extra-virgin olive oil

1 cup (about 7 oz.) grated ricotta salata or feta

1/4 tsp. cayenne; more to taste

Freshly ground black pepper to taste

4-1/2 tsp. fresh thyme

3/4 cup chopped imported black olives, such as Gaeta or Kalamata

1 lb. dried cavatelli

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