Pesto Cavatelli Recipe
house-made ricotta cavatelli pasta, macadamia nut pesto, sourdough crumb, lemon, parmesan, buzz chilli
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Ingredients
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Pasta
Macadamia Nut Pesto
Sourdough Crumb
Garnishes
Method
Pasta Preparation
- 1
Make the Cavatelli Dough
In a large mixing bowl, combine the all-purpose flour, ricotta cheese, egg, and salt. Mix until a dough forms, then knead on a floured surface until smooth. Cover and let rest for 30 minutes.
- 2
Shape the Cavatelli
Roll pieces of dough into long ropes and cut them into small pieces (about 1 inch). Roll each piece against the tines of a fork to create ridges. Set aside on a floured surface.
Macadamia Nut Pesto Preparation
- 3
Blend the Pesto
In a food processor, combine macadamia nuts, basil leaves, garlic cloves, Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste and set aside.
Sourdough Crumb Preparation
- 4
Prepare the Crumb
Preheat your oven to 350°F (175°C). Tear the sourdough bread into small pieces and toss them with olive oil and salt. Spread on a baking sheet and bake for about 10 minutes or until golden and crispy. Let cool.
Cooking and Assembly
- 5
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli and cook for about 3-4 minutes or until they float to the surface. Drain and reserve some pasta water.
- 6
Combine with Pesto
In a large pan, combine the cooked cavatelli with the macadamia nut pesto. If needed, add reserved pasta water to reach desired consistency.
- 7
Serve
Plate the pesto cavatelli and top with toasted sourdough crumb, lemon zest, additional Parmesan cheese, and buzz chili to taste.
