Peas + Nettles Recipe
Parsley cavatelli, ricotta salata, creamed nettles, mint.
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Ingredients
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Pasta
Creamed Nettles
Garnish
Method
Prepare the Cavatelli
- 1
Make the Dough
In a large bowl, mix the all-purpose flour, semolina flour, and chopped parsley. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 3
Shape the Cavatelli
Roll the dough into thin strips and cut into small pieces. Use a fork to shape each piece into cavatelli.
Prepare the Creamed Nettles
- 4
Sauté the Nettles
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped nettles and cook until wilted.
- 5
Add Cream
Pour in the heavy cream and season with salt and black pepper. Simmer for about 5 minutes until thickened.
Combine and Serve
- 6
Cook the Cavatelli
In a large pot of boiling salted water, cook the cavatelli until they float to the surface (about 3-4 minutes). Drain.
- 7
Mix and Serve
Toss the cooked cavatelli with the creamed nettles. Top with crumbled ricotta salata and chopped mint before serving.
