Cavatelli Al Pesto Genovese Recipe
Handmade ricotta pasta, our fresh pesto sauce, sun dried tomatoes, goat cheese and chicken.
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Ingredients
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Pasta
Pesto Sauce
Additional Ingredients
Method
Pasta Preparation
- 1
Make the Dough
In a mixing bowl, combine ricotta cheese, all-purpose flour, egg, and salt. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
- 3
Shape the Cavatelli
Divide the dough into smaller portions. Roll each portion into a long rope, then cut into small pieces. Use a fork to create ridges on each piece.
Pesto Sauce Preparation
- 4
Prepare the Pesto
In a food processor, combine fresh basil, pine nuts, Parmesan cheese, garlic, and salt. Pulse until coarsely chopped.
- 5
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning with salt and black pepper to taste.
Combine and Serve
- 6
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 2-3 minutes until they float to the surface. Drain and set aside.
- 7
Combine Ingredients
In a large skillet, combine cooked cavatelli, pesto, sun-dried tomatoes, goat cheese, and cooked chicken. Toss gently to coat everything evenly.
- 8
Serve
Serve the cavatelli al pesto warm, garnished with extra goat cheese and fresh basil if desired.
