Wednesday, November 19, 2014

Cavatelli Pasta with Pistachio Pesto by Chef Cara Davis

Cavatelli Pasta with Pistachio Pesto

Servings: Good for 8


2 cups double zero (00) flour
1 cup semolina flour
1 cup warm water
1/2 teaspoon salt

Pistachio Pesto:

2 cloves garlic
1/2 cup psitachios, toasted
1/4 cup parmesan cheese, coarsely chopped
2 bunches fresh basil
1 bunch parsley
1/2 - 3/4 cup extra virgin olive oil
salt and pepper to taste

Roasted Tomato Topping:

thyme or rosemary
olive oil
salt and pepper to taste


1. Prepare Cavatelli pasta. Sift flours together and form a mound. Make a well in the center. Pour 1/4 cup water into the well and then add the salt. Using a fork or your fingers, slowly work the flour into the water, beginning with the inner rim of the well. Continue adding water by the tablespoon until dough comes together and a rounded mass is formed. Knead with the heels of your hand, lightly dusting the surface with flour to prevent sticking. Wrap dough in plastic wrap and let rest for 1 hour or more.

2. Portion the dough and roll dough to 1/4 inch thick. Pass through the Cavatelli pasta shape maker.

3. Prepare roasted tomato topping. Preheat oven to 350 degrees F or 177 degrees C. In a bowl, toss tomatoes with thyme or rosemary, garlic, olive oil, salt and pepper. Place on a lined sheet tray and roast for 30 minutes.

4. Prepare pesto. While the tomatoes are roasting, prepare the pesto. Add garlic, pistachios and parmesan cheese to a food processor. Process until finely ground. Add in basil and parsley and pulse a couple of times until combined. Add water if desired to add creaminess in consistency.

5. Drizzle in olive oil until mixture forms a paste. Season the pesto with salt and pepper. Set aside.

6. To assemble. Bring a large pot of salted water to a boil. Add the cavatelli to the boiling water and cook until al dente. Toss pasta in pesto and add in roasted tomatoes and serve.

Happy Cooking!!!

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