Cavatelli Pasta with Pistachio Pesto

INGREDIENTS

Pasta:
2 cups double zero (00) flour
1 cup semolina flour
1 cup warm water
1/2 teaspoon salt

Roasted Tomato Topping:
tomatoes
thyme or rosemary
garlic
olive oil
salt and pepper, to taste

PistachioPesto:
2 cloves garlic
1/2 cup pistachios, toasted
1/4cup parmesan cheese, coarsely chopped
2 bunches fresh basil
1 bunch parsley
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

PROCEDURE

Prepare cavatelli pasta. Sift flours together and form a mound. Make a well in the center. Pour 1/4 cup water into the well then add the salt. Using a fork or your fingers, slowly work the flour into the water, beginning with the inner rim of the well. Continue adding water by the tablespoon until dough comes together and a rounded mass is formed. Knead with the heels of your hand, lightly dusting the surface with flour to prevent sticking. Wrap dough in plastic wrap and let rest for 1 hour or more. Portion dough and roll dough to 1/4-inch thick. Pass through the cavatelli pasta shape maker.

Prepare roasted tomato topping. Preheat oven to 350°F/177°C. In a bowl, toss tomatoes with thyme or rosemary, garlic, olive oil,salt and pepper. Place on a lined sheet tray and roast for 30 minutes.

Prepare pesto. While the tomatoes are roasting, prepare the pesto. Add garlic, pistachios and parmesan cheese to a food processor. Process until finely ground. Add in basil and parsley and pulse a couple of times until combined. Add water if desired to add creaminess in consistency.

Drizzle in olive oil until mixture forms a paste. Season the pesto with salt and pepper. Set aside.

To assemble. Bring a large pot of salted water to a boil. Add the cavatelli to the boiling water and cook until al dente. Toss pasta in pesto and add in roasted tomatoes and serve.

YIELD

Serves 8

NOTES

Elite Recipes: European Food Made Simple with Cara Davis