Cavatelli Recipe
petits pois verts, pecorino romano, poivre, livèche
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook 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 pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet over medium heat, add olive oil. Once hot, add the frozen petits pois verts and sauté for about 3-4 minutes until they are heated through.
- 3
Combine Ingredients
Add the drained cavatelli to the skillet with the peas. Pour in the reserved pasta water to create a light sauce. Stir in the grated Pecorino Romano cheese and chopped livèche. Mix well until the cheese melts and coats the pasta.
- 4
Season and Serve
Season with salt and black pepper to taste. Serve immediately, garnished with extra Pecorino Romano if desired.