Cavatelli With Cuttlefish Spring Onion And Lemon Recipes

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA

Steps:

• Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
• Bring a large pot of generously salted water to a boil.
• Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
• Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
• Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

CAVATELLI WITH CUTTLEFISH, SPRING ONION, AND LEMON

Steps:

• Bring a pot of salted water to a boil, add the pasta, and cook 1 minute less than the package instructions say, or until al dente.
• Combine the onions, garlic, chile flakes, and oil in a saucepan over medium heat. Cook until the onions and garlic are soft but not colored, 2 to 3 minutes. Add the cuttlefish-take care that nothing burns or brown-and cook just until cooked through, probably about 1 minute. Add salt and pepper to taste. Drain the pasta and add to the pan, tossing to combine and heat the pasta through. Add the parsley and toss. Drizzle with olive oil and sprinkle the zest over the top.