Cavatelli With Asparagus Recipes

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CAVATELLI WITH ASPARAGUS



Cavatelli with Asparagus image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
8 ounces fresh ricotta cheese (about 1 heaping cup)
1 large egg
Kosher salt
1 stick unsalted butter
1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
Grated zest and juice of 1 lemon
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
2 tablespoons chopped fresh parsley

Steps:

  • Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
  • Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.

CAVATELLI AND BROCCOLI OR ASPARAGUS (BUDDY VALASTRO)



Cavatelli and Broccoli or Asparagus (Buddy Valastro) image

Make and share this Cavatelli and Broccoli or Asparagus (Buddy Valastro) recipe from Food.com.

Provided by mums the word

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 bunch broccoli
2 garlic cloves, sliced thinly
1/4 cup extra virgin olive oil
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 cup parmesan cheese
4 cups cooked pasta

Steps:

  • Blanch broccoli or asparagus for 2 minutes, plunge in ice water.
  • In same boiling water you cooked vegetables in, cook pasta.
  • Heat oil in skillet, add garlic and cook til light brown.
  • Add salt and pepper to taste.
  • Add vegetables to the oil mixture.
  • Add drained pasta to the oil/veg mixture.
  • Toss to coat and grate fresh parmesan cheese over top.
  • Can add a cooked and diced chicken breast.

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