Summer Truffle Cavatelli Recipe

Inspired by Redbird

Time30m

Serves2

foraged mushrooms, reggiano, chive

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Ingredients

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1
Prepare the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the foraged mushrooms and sauté until they are tender and golden, about 5-7 minutes. Season with salt and black pepper.
3
Combine Pasta and Sauce
Add the drained cavatelli to the skillet with the mushrooms. Pour in the reserved pasta water gradually, just enough to create a light sauce. Toss to combine.
4
Finish with Cheese and Chives
Remove the skillet from heat and stir in the grated Reggiano cheese and chopped chives until well combined. Adjust seasoning with more salt and pepper if desired.
5
Serve
Plate the cavatelli and garnish with additional grated Reggiano cheese and chopped chives if desired. Enjoy your dish!