Cavatelli with Basil Pesto

Updated at: Thu, 21 Nov 2024 08:53:10 GMT

Step 1

In a medium bowl mix semolina, water and salt until combined.

Step 2

Transfer the shaggy dough to a clean counter and knead until a smooth ball is formed, about 7-10 minutes.

Step 3

Wrap dough in plastic wrap and let rest at room temperature for 1 hour.

Step 4

While the dough rests, prepare the pesto. Bring a large pot of water to a boil. Prepare an ice bath.

Step 5

Blanch basil for 30 seconds in the boiling water, and immediately transfer to the ice bath. Keep the boiling water for cooking the cavatelli later on.

Step 6

Squeeze out all the excess water from the basil and transfer to a blender. Add in garlic, pine nuts, lemon zest and olive oil. Blend until smooth, adding more olive oil if needed to blend.

Step 7

Transfer pesto to a bowl and fold in the pecorino cheese. Season to taste with salt and pepper. Place in the fridge until ready to use.

Step 8

Once dough has rested, form the cavatelli.

Step 9

Divide dough into 6 equal-ish pieces.

Step 10

On a floured surface, roll each piece into about a 12 inch log. Cut logs into ¼ inch pieces.

Step 11

Take each ¼ inch piece, and using a butter knife push down on the pasta as you roll it away from yourself and you will create a cute cavatelli shape! So easy! *

Step 12

Transfer cavatelli to a sheet tray dusted with semolina flour. Repeat with all the dough. **

Step 13

Bring the large pot of water back to a boil, and season heavily with salt.

Step 14

Drop cavatelli into boiling water (you can do this in batches if necessary), and cook until they float and are al dente, about 5-7 minutes.

Step 15

Save some pasta water and drain cavatelli.

Step 16

Add butter to the large pot that you cooked the pasta in and melt over medium heat. Add pasta back in along with a splash of pasta water. Toss to coat pasta in the butter.

Step 17

Add in your desired amount of pesto and toss again until coated, adding more pasta water if needed. Season with salt and pepper to taste.

Step 18

Serve topped with more pecorino and freshly cracked black pepper.

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