Pistachio & Pesto Cavatelli Recipe

Make the dough

On a clean work surface or in a large bowl, combine the all-purpose flour, semolina flour and 1/2 tsp fine sea salt. Make a well in the center, add the egg, warm water and 1 tablespoon olive oil. Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms.

Knead and rest

Knead the dough by hand for 8–10 minutes until smooth and elastic (dough should spring back when pressed). If too dry, add up to 1 tbs warm water; if too sticky, dust with a little flour. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Roll and shape cavatelli

Divide the rested dough into 4 pieces. Roll each piece into a log about 3/4-inch (2 cm) in diameter. Cut logs into 3/4-inch (2 cm) pieces. To shape cavatelli: drag each piece across a ridged board or fork with the thumb to create a shallow shell with a hollow (alternatively roll against a gnocchi board). Place shaped cavatelli on a lightly floured baking sheet in a single layer; dust lightly with semolina to prevent sticking.

Toast pistachios (optional)

Preheat a small skillet over medium heat. Add the shelled pistachios and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly.

Blend the pesto

In a food processor, combine the toasted pistachios, fresh basil leaves, grated cheese, garlic cloves, lemon juice, 3/4 tsp of the fine sea salt and 1/4 tsp black pepper. Pulse to a coarse paste. With the processor running, drizzle in the 1/2 cup extra-virgin olive oil until the pesto comes together but still has texture. Taste and adjust seasoning — add a little more lemon juice or salt if needed. If pesto is too thick, thin with 1–2 tbs reserved pasta water when finishing the dish.

Cook the cavatelli

Bring a large pot of salted water to a rolling boil (about 1 heaping tbs salt per 4–5 liters). Add the fresh cavatelli and cook until they float and are tender, about 2–4 minutes depending on thickness. Reserve 1/2 cup of the cooking water, then drain the pasta, leaving a small amount of water clinging to the cavatelli.

Emulsify pesto and butter

In a large sauté pan over medium-low heat, melt the 2 tablespoons unsalted butter. Add the pistachio pesto and 1/4 cup of the reserved pasta water; stir to combine and warm gently for 1 minute. Add the drained cavatelli to the pan and toss, adding more reserved pasta water a tablespoon at a time as needed to create a glossy, evenly coated sauce (use up to the reserved 1/2 cup). Cook together for 1–2 minutes so the pasta absorbs flavor.

Finish and plate

Remove from heat. Stir in 1/4 cup extra grated Parmesan, the chopped toasted pistachios, lemon zest and 1/4 tsp coarse salt. Taste and adjust seasoning with salt, pepper or a squeeze of lemon if desired. Serve immediately, garnished with additional grated cheese and a few whole toasted pistachios if desired.